Butterscotch Rolled Cookies
A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.
Yield
1 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
butter
softened |
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¾ | cup |
all-purpose flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 ½ | cup |
powdered sugar
|
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 1 | tablespoon |
butter
melted |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
food coloring
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
butter
softened |
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 414 | ml |
all-purpose flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
cinnamon
|
|
| 355 | ml |
powdered sugar
|
|
| 1 | each |
egg whites
slightly beaten |
*
|
| 15 | ml |
butter
melted |
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
food coloring
optional |
*
|
Directions
Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat until fluffy.
Sift flour, baking powder, soda and cinnamon and add to mixture. Chill well, several hours, or overnight.
Make the glaze: Mix the glaze ingredients together until smooth.
Roll the dough out until it is about ⅛ inch thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8 to 10 minutes at 350℉ (180℃). Let cool and glaze.
NOTES: It helps to keep most of the dough in the refrigerator while you are cutting shapes. It cuts much better when it is cold.
