3 C. unbleached all purpose flour
1/2 C. unsalted butter
3/4 C. light or heavy cream
1/3 C. sugar
1/2 t. salt
1 T. baking powder
modest pinch of nutmeg or cloves
1 C. milk or heavy cream
1 1/2 t. pure vanilla
1/2 t. butterscotch extract (optional)
1 C. butterscotch chips
1/2 C. grated walnuts (optional)
1/3 C. butterscotch chips, finely chopped in food processor
1 egg white — whisked
confectioner’s sugar (optional)
Preheat oven to 425° F. Line top sheet of doubled up baking sheets with parchment paper or line 8 tuna tins with muffin liners and spray inner sides with non-stick cooking spray.
In a food processor, place the flour and butter and pulse to break up butter. Add sugar, baking powder, salt and nutmeg or cloves and pulse to combine.
Turn out dough into a large bowl. Make a well in the center and stir in cream, vanilla, butterscotch extract and egg. Stir to make a soft dough. Fold in butterscotch chips.
Scoop onto baking sheet or into prepared tins. Brush tops with egg white and add ground butterscotch chips.
Bake until browned – 16-18 minutes. Dust with confectioner’s sugar when cool.