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    You are in: Home / Recipes / Butter Crunch Cookies Recipe
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    Butter Crunch Cookies

    Butter Crunch Cookies. Photo by TEJx3

    1/1 Photo of Butter Crunch Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    javagirl81's Note:

    When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!

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    Ingredients:

    Serves: 12-15

    Yield:

    Cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
    3. 3
      In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
    4. 4
      When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
    5. 5
      Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
    6. 6
      Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
    7. 7
      Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
    8. 8
      After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.

    Ratings & Reviews:

    • on November 17, 2009

      55

      I too enjoyed these cookies as a kid at school and have been looking for this recipe for years! Thank you! It's perfect. I would advise ( for us toffee challenged) to make the toffee first b4 preheating the oven and mixing the dry ingredients. Also w/ the toffee it helps if you put the sugar in first, butter pats on top, and cover over med heat until it dissolves then reduce to achieve perfect toffee color. Thanks again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 07, 2012

      I found this on the Land O Lakes website:
      Toffee sometimes separates during cooking, leaving a buttery looking layer on the surface and a thicker mixture underneath since the emulsion of the water and fat has broken. This is hard to predict. Here are some guidelines to follow if toffee separates:
      %u2022 We suggest allowing it to continue cooking. The candy may re-mix on its own.
      %u2022 Otherwise, we have found gradually and very carefully stir in about ? to ? cup hot water, 1 tablespoon at a time, while cooking, stirring well, until the mixture goes back together. Add only enough water to bring the toffee mixture back together; too much water will make the candy sticky.
      %u2022 Continue cooking candy until the proper temperature is reached.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2013

      55

      I shouldn't rate since I haven't made this but I do intend to. I never can understand how some people can rate awful and some 5 star. There are enough 5 stars to make this worth trying. Regarding the toffee, I make caramel often and have learned if you brush down the sides of the pan with a (silicon) brush lightly dipped in water, the caramel will not crystalize (it should work the same with toffee and it isn't enough water to effect the recipe). Also, the correct temperature to reach on a candy thermometer when making toffee is 285 degrees according to allrecipes.com. The temperature will go up quickly at first but then rises very, very slowly so you have to be patient. Good luck.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Butter Crunch Cookies

    Serving Size: 1 (70 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 365.4
     
    Calories from Fat 109
    29%
    Total Fat 12.1 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 46.0 mg
    15%
    Sodium 184.3 mg
    7%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 0.7 g
    2%
    Sugars 39.5 g
    158%
    Protein 3.3 g
    6%

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