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Butterscotch Snickerdoodles

  • 48servings
  • 15minutes

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D, E
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine, softened

  2. 1/3 cup vegetable oil

  3. 1 1/4 cups sugar

  4. 1/3 cup confectioners' sugar

  5. 2 eggs

  6. 3 tablespoons plain yogurt

  7. 1 1/2 teaspoons almond extract

  8. 1/8 teaspoon lemon extract

  9. 3 1/2 cups all-purpose flour

  10. 1 cup whole wheat flour

  11. 1 teaspoon cream of tartar

  12. 1 teaspoon baking soda

  13. 1/2 teaspoon salt

  14. 1 cup butterscotch chips

  15. 1/2 cup chopped almonds

  16. Additional sugar

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.

  2. Roll into 1-in. balls, then in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

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