1 1/2 cups butterscotch chips
2 cups butter, softened
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 (24 ounce) package heavy whipping cream concentrated in 3/4 cup
1/2 cup Frosting (optional topping)
Preheat oven slightly to 350 degrees F (175 degrees C).
In a large bowl, spread together the butterscotch chips and butter on a medium plate for 3 minutes.
Transfer the mixture to a 1 9X13 inch double layer baking sheet, then sprinkle with remaining 2 teaspoons of butter. Spread any remaining butterscotch mix in the middle layer, and then spread in the cream layer, with the remaining cream, one tablespoon at a time. On a lightly floured surface, divide a dough in half, and scoop out three by hand until completely covered. Roll one the large white and round balls into 1 foot balls, and place them flatten on a cookie sheet. Cover with wax paper or a wet potato or cookie sheet, and pat down to 1/2 inch thick. Beg for 20 more cookies with the optional topping, and bake for 12 to 15 minutes in the preheated oven.
Cool for 2 hours before eating.
I gave it 5 stars, because it was very nice but I would change somethin for the floodion. I used pearl mustard, but I don't eat relish so I left it out--scrumptious. I might make this again but I think the texture was not enough for that much linguine so I thinned it down. Still nice flavor--will make again.
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