Day 25: A recipe.
Butterscotch Shortbread Bars
1 3/4 cups all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon baking powder
1/2 cup butter
1/4 cup butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup light colored corn syrup
1 tablespoon water
1/4 teaspoon salt
1/2 cup coarsely chopped cashews
1/4 cup whipping cream
1 teaspoon vanilla
1. Preheat oven to 350 F. Line a 9x9x2 inch baking pan with foil; extend over pan edges. Butter foil; set aside.
2. for crust, in a medium mixing bowl combing flour, the 3 tablespoons brown sugar, and the baking powder. Using a pastry blender, cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Press crust mixture into the prepared pan. Bake in preheated oven for 25 minutes or until golden brown.
3. Meanwhile, for butterscotch sauce, in a heavy medium saucepan melt the 1/4 cup butter. Stir in the granulated sugar, the 1/3 cup brown sugar, corn syrup, the water, and salt; stir in the chopped cashews. Bring to boiling over medium-high heat, stirring constantly. Boil, uncovered, for 5 minutes stirring often. Remove saucepan from heat. Stir in whipping cream and vanilla.
4. Spread butterscotch sauce evenly over the baked crust. Bake for 12 to 15 minutes more or until most of the surface is bubbly. Cool in pan on wire rack. Using the foil, lift the shortbread out of the pan. Carefully peel the foil from the sides of the shortbread. Cut the shortbread into bars.
I love these cookies, but they're very rich. :P :D