Needless to say, nothing new from the kitchen today - I do have something to talk about though! A few days ago, Jeff was telling me about a friend of his who was celebrating her 50th birthday. He wanted to do something for her, but she lives on the west coast. While we couldn't take her out for lunch, what else would we do but bake up a batch of cookies and send them off?
I picked these Butterscotch Fingers to make because I needed to prepare the dough a couple days ahead of time. I knew I wasn't going to have time the day we needed to bake and send them and this recipe required a good rest in the refrigerator because it is just a slice-n-bake dough.
Think of these as just your basic shortbread cookie - except these buttery rectangles received an upgrade with moist dark brown sugar and a good handful of toasted pecans. Once combined, the dough should be just tacky to the touch, allowing you to shape it into a brick without much effort. You can either firm up the dough in the refrigerator if you have the extra time or simply stick it in the freezer for about 1 or 2 hours - it should be very firm so the brick of dough will slice cleanly. You can stick these fairly close together, about 1" or so apart, as they don't spread all that much. You're looking for the cookies to have a golden glow around the edges with not too much color on top.
Crisp, a little crumbly with a subtle butterscotch undertone, these thin, pecan-studded cookies are sturdy and rich. My mind was wondering when I was making these - I wonder how they would turn out if you browned the butter first, let it firm back up in the refrigerator and then used it for a more intense flavor?