Tracy’s best Christmas Cookie

Anyone who has a sweet tooth will crumple at the knees when they eat one of these cookies.  My wife has been making them for years and it has become one of my favorite guilty pleaseures during the holiday season.  Thanks honey!

Preparation Time:  20 mins
Baking Time:  53 mins
Makes:  3 dozen
Freezing:  excellent
 
 
 Murray:”they taste even better when they are cold straight  out of the fridge for a late night snack.”
 
CRUST: TOPPING: 
2 cups ROBIN HOOD® All Purpose Flour or Whole Wheat Flour 500 mL
1/2 cup granulated sugar 125 mL
3/4 cup LACTANTIA® Butter, softened 175 mL
4 eggs 4
1 cup CROWN®/BEEHIVE® Corn Syrup 250 mL
1 cup granulated sugar 250 mL
1 pkg (300 g) CHIPITS® Butterscotch Chips 1 pkg
1/4 cup LACTANTIA® Butter, melted 50 mL
1 1/3 cups cashews, halved 325 mL

     

 Preparation

CRUST: PREHEAT oven to 350ºF (180ºC). Grease a 13″ x 9″ (33 cm x 23 cm) cake pan. Combine all ingredients for crust, mixing until crumbly. Press firmly into prepared pan. Bake in centre of 350ºF (180ºC) oven for 15-18 minutes, or until light golden.
TOPPING: BEAT eggs, sugar, corn syrup and melted butter until blended. Stir in butterscotch chips and cashews. Pour evenly over crust. Bake for 30-35 minutes longer, or until set and golden. Cool completely in pan on rack then cut into bars.
TIP:

Chill for easy cutting. Store in refrigerator.

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