Almond Butterscotch Drop Cookies

Firstly, let me apologize for taking a bit of a break from the posting - getting a masters degree really gobbles up your time!

On with the cookies...

For me, drop cookies evoke so many memories. I remember sitting on the bright red countertop, watching my mother make her famous chocolate-chip cookies, eagerly waiting for her to turn around so I could snatch a secret "taste-test". Despite my attempt to stealthily run my finger along the edge of the bowl and quickly pop the dough into my mouth, she always knew what I was up to. And yet she would always pretend to take a little extra time gathering her ingredients or getting the spatula so I could try to sneak one more delicious dollop. 

Drop cookies are homey and rustic, and they also make a wonderful holiday treat. These cookies are extremely easy to make and don't require a lot of time or effort - perfect for holiday parties, a tasty little treat with hot cocoa, or a secret midnight snack. 

What You'll Need:

• 1/2 cup unsalted butter at room temperature
• 1/2 cup sugar
• 2 tablespoons butterscotch sauce*
• pinch of salt
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cup all purpose flour
• 1/3 cup sliced almonds

*Click the link for a delicious bourbon butterscotch recipe. If you're pressed for time, you can use store-bought butterscotch. 

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Cream the butter, sugar, and butterscotch together in a large bowl until fluffy. 
3. Add the salt, vanilla, and egg and continue to beat until mixture is light and fluffy, about 4 to 5 minutes.
4. Slowly add the flour and beat until just incorporated, do not over-mix.
5. Add the almonds and with a wooden spoon or spatula, mix until the almonds are evenly incorporated. 
6. Using two spoons (one to scoop the dough and the other to easy it off the spoon onto the sheet), drop about a tablespoon of dough onto the prepared cookie sheet, leaving about 2" of space between each cookie. 
7. Bake the cookies for 12-14 minutes until golden brown on the bottom. Transfer to a wire rack and enjoy while still warm!

Yield: about 20 cookies