Years ago, I was at my best friend’s house. It was a couple of weeks before Christmas so we were getting our holiday bake on. Her family has this kickass book of recipes they’ve collected over the years. As I was looking through it, one stuck out to me. We made them that day, and I’ve made them about a billion times since. I’m talking about Butterscotch Drops. They are so freaking simple a monkey could put them together, and people RAVE about them. Seriously, everywhere I’ve taken them, people love them and clear me out of any I had with me. Cheers to Butterscotch Drops, and to Katie for hooking me up with the recipe so long ago!
Makes about 4 dozen
2 sticks of butter, at room temp
2 cups brown sugar
1 tspn vanilla extract
2 1/2 cups flour
1 tspn baking powder
a pinch of salt
Preheat your oven to 350 degrees. Start by creaming together the butter and sugar in a large bowl. Then add the eggs, one at a time and combine well after each. In another bowl, combine all the dry ingredients. Add to the wet ingredients gradually and mix until fully incorporated. Use 2 small spoons to drop them onto a prepared baking sheet. Bake for 10-12 minutes, or until they are golden brown. Let them sit on the sheet for several minutes before you move them to a cooling rack. These will keep in an airtight container for about a week… But you won’t have them that long. You will have eaten them all.