Tuesday, March 16, 2010

Blogging Pays Off Big Time

Several people wrote to me yesterday afternoon, saying that they had also purchased these cookies at the Pierson bake sale and enjoyed them very much. And several people wrote, saying they bitterly regretted missing out. We are all in luck, because Mimi Yardley has agreed to share her superb recipe. Thank you! Here it is:

Butterscotch Raspberry Linzer Cookies

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup butterscotch chips
1 large egg
2 teaspoons pure vanilla extract
3 cups all-purpose flour
Seedless raspberry preserves
Confectioners' sugar for dusting

1. Preheat oven to 375 degrees.
2. Cream together butter, granulated sugar, and light brown sugar in a large mixing bowl, using an electric mixer.
3. Microwave the butterscotch chips in a microwave until just melted, 1 to 1 1/2 minutes, stirring them until smooth. Stir the melted chips into the butter mixture and beat until light and fluffy.
4. Reduce the speed to low and beat in the egg and vanilla. Beat in the flour on low until a dough forms.
5. Divide the dough in half. On a lightly floured surface, roll one piece of the dough to a 1/8-inch thickness. Use a cookie cutter (any shape you like) to cut out the cookies. Don't forget to cut centers out of half of them. Transfer the cut cookies to ungreased baking sheets and bake until the edges are lightly browned, about 8 minutes. Repeat with the remaining dough, re-rolling the scraps.
6. Once the cookies are cooled, dust the cut-out top cookies heavily with confectioners' sugar. Spread a thin layer of raspberry preserves on the bottom cookies. Sandwich the bottoms with the tops. Yum!