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Butterscotch Hearts

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Contributed by Horizon Organic®

This recipe makes a large batch and freezes well, so it's ideal for gifts or entertaining. Use any leftover butterscotch filling as a warm topping for ice cream.

Yield: About 80 small cookies
Prep time: 60-70 minutes
Cooking time: 7-8 minutes per batch
Difficulty level: challenging

Butterscotch Filling Ingredients  

  • 1/4 cup Horizon Organic® unsalted butter
  • 2/3 cup light corn syrup
  • 1 1/4 cups dark brown sugar
  • Pinch salt
  • 1/2 cup Horizon Organic heavy cream

Combine the butter, corn syrup, brown sugar, and salt in a small heavy saucepan over medium heat. Cook, stirring often, until the butter is melted and the mixture is smooth. Increase heat to high and bring to a boil. Boil for three to four minutes, until the mixture looks thick and syrupy when poured from a spoon. Remove from heat and add cream, stirring vigorously until combined. Transfer the butterscotch to a heatproof container and allow to cool for several hours or overnight. Butterscotch filling can be prepared in advance and stored in a jar in the refrigerator for up to six weeks.

Cookie Ingredients

  • 3/4 cup Horizon Organic unsalted butter, room temperature
  • 1 cup sugar
  • 2 Horizon Organic large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 2 ounces semisweet chocolate, melted, for decorating (optional)

Using an electric mixer, cream the butter and sugar until very light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla, baking powder, and salt and mix thoroughly. Scrape down the bowl as needed. Add flour all at once and mix on low speed just until blended. Divide the dough into two equal portions and wrap each in plastic wrap, pressing to form a flattened disk shape. Chill at least one hour, or overnight.

Preheat the oven to 375°F. Working with half of the dough at a time on a generously floured surface, roll it out to a thickness of 1/16-inch. Use a 1 1/2 inch cookie cutter to cut out as many hearts as possible. Lift the hearts one at a time with a small spatula and transfer them to an ungreased baking sheet. Gather the dough scraps that remain and roll them out again to cut more hearts. Repeat until you have used up all the dough.

Bake cookies in the preheated oven for seven to eight minutes, until their bottoms have just barely begun to color. Use a spatula to transfer the cookies to racks or a clean countertop to cool.

To assemble the butterscotch hearts, spread the bottom side of one heart with a small amount of butterscotch filling (less than 1/2 tsp.). Press the bottom side of a second heart to the butterscotch, forming a sandwich. If desired, decorate cookies with melted semisweet chocolate and chill briefly to set.*

Store butterscotch hearts in an airtight container separated by layers of plastic or waxed paper for up to three days in the refrigerator. Freeze for up to one month.

*To pipe chocolate designs, spoon melted chocolate into a small square zip-top plastic bag, pressing the chocolate into the bag's corner. Use a sharp knife to make a tiny slice across the corner of the bag, creating a small opening. Gently press the chocolate through the hole and onto the cookies in decorative designs.

Nutrition analysis per serving: Calories 62; Protein 1g; Fat 3g; Saturated Fat 1g; Total Carbohydrate 10g; Cholesterol 12mg; Sodium 45mg; Vitamin A 95 IU (2% DV)


*Vegetarian, *Gluten-Free