Butter Crunch Cookies

Butter Crunch Cookies created by TEJx3

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!!!

Ready In:
1hr 25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 325°F.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@javagirl81
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@javagirl81
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"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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  1. A hedgie named S.
    Well... my sister said they were amazing but I beg to differ, the recipe tasted homemade when I was looking for something gourmet-based and the recipe is hard to follow.
  2. Angela C.
    Save yourself some time. Dont even try this recipe. The toffee is grainy and the dry ingrediants outweigh the wet terribly. Dough is basically sand. Only tried the recipe because I thought it would be funny to see how bad things went. Worse than i could have ever anticipated.
  3. Anonymous
    This is a great recipe. I chose to scale the recipe down to 24 cookies. Here's a few tips for this recipe: 1) if the dough is too thick add a tablespoon of butter. If you want a cake like texture add both 1 tablespoon of butter, and 2 tablespoons of milk. I love this recipe, and it is the closest I have come to a homemade Linden's Butter Crunch cookie recipe yet. I see some people have a problem with the toffee. Here's my recommendations for that: 1) let the butter melt completely then add the sugar, and a tablespoon of water. The water will help avoid separation. Use a candy or kitchen thermometer to get the mixture to 285-299 F. Anything above 300 F, and your toffee will start to burn. At 299 F the toffee will be a rich dark brown color. Stop stirring and upend the whole pot over a lightly greased cookie sheet. When the toffee is hardened you can break it up with a knife handle. Go for small pieces, although there will be some good sized medium chunks that produce a nice marbling effect once the cookie is baked. Like the author said go for a light top, and a golden brown bottom. And be patient, allowing for the most spread. 325 is a temp to bake these cookies at. Adjust your temps for high altitudes. This is important, for it can effect the outcome of the cookies.
  4. flannery d.
    These were great. I cheated and instead of making my own butter toffee, I used broken up Werther's hard toffee. Tasted close enough and was so easy!
  5. Boston Baker Boy
    This recipe was a good base, but I had to do so many tweaks to make it work.
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