Butterscotch Shortbread Thumbprint Cookies
Classic shortbread thumbprint cookies with delicious homemade butterscotch filling.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Bakingmischief →Chef's Notes
If you are making a double batch of cookies, you will need to let the butterscotch simmer for a little longer, about a minute or two to get a sauce that will set. The mixture should be thick, but still pourable. If you are going by temperature, about 225-230º F is the sweet spot.
These cookies will stay fresh stored in an airtight container on the counter for three days. If you have extra butterscotch filling, you can keep it in the refrigerator for up to two weeks in an airtight container. It's great warmed up and served over ice cream or you can use it to make a Caramel Macchiato!
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How have I not seen these...Holiday addition for sure
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