It is Secret Recipe Club time again! A time where we are assigned a blog and get to peruse it all month long to determine which recipe we will select, make and write about. The catch is that the other person doesn't know who has them OR what recipe they will select. It always amazes me how far folks will go back into the archives to find that perfect recipe. If you want to join in the fun or learn more, simply click here.
This month I was assigned to Eliot’s Eats. When Debra started her blog, she actually wanted to remain anonymous but I believe over time, she has opened up. The name of her blog is derived from T.S. Eliot is her favorite poet and soon she and her hubby named the stray cat that adopted them, Eliot. They claim to not be cat people but it is evident that soon changed. Debra works as an administrator at a public school and I can certainly imagine that cooking and blogging helps her wash away the days stress. She loves to travel, cook and eat - some of my favorite things to do as well.
After browsing through her expansive recipe collection, I finally decided on her Butterscotch Drop Cookies. I was craving something sweet and butterscotch or caramel always resonates with me. Debra found this recipe while sifting through a 1959 cookbook called – Farm Journal’s Country Cookbook that was her Grandmothers. She altered the recipe a bit, but I decided to make it exactly as Debra did. The result was pure heaven.
I sent half the batch to work with my hubby and I took the other half to work. Let’s just say that neither batch lasted beyond at our respective offices. These cookies were light and airy along with a distinct butterscotch flavor that came across from the brown sugar. They are a simple cookie, but the simplest things in life are often the best.
Butterscotch Drop Cookies
½ Cup Shortening
½ Cup Butter, softened
2 Cup Brown Sugar, packed
2 Large Eggs
1 teaspoon Vanilla
½ Cup Buttermilk
3 ½ Cup All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Sea Salt
In a stand mixer, cream together the shortening and butter until fluffy. Add the eggs one at a time and beat until incorporated. Add the vanilla, salt and buttermilk. Mix well. Next add the baking soda and mix well. Slowly add the flour about ½ cup at a time and mix well until all flour is added.
Use a small ice cream scoop to form the balls. Sprinkle with raw sugar. Place onto a baking sheet and they should be about 2 inches apart. Bake at 400 degrees for 7 to 8 minutes. Remove and let cool on a wire rack.