Butterscotch Rolled Cookies

Name: Butterscotch Rolled Cookies
Yield: 1
Cuisine: Fusion
Ingredients: brown sugar; salt; butter; eggs; vanilla extract; flour; baking powder; baking soda; cinnamon; powdered sugar; egg whites; butter; salt; vanilla extract; food coloring

Submitted by apn2b

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

YIELD

1 servings

PREP

30 min

COOK

10 min

READY

40 min

Ingredients

CUP BROWN SUGAR *

TEASPOON SALT

CUP BUTTER
softened

EACH EGGS

TEASPOON VANILLA EXTRACT

1 ¾

CUP ALL-PURPOSE FLOUR
sifted

TEASPOON BAKING POWDER

TEASPOON BAKING SODA

TEASPOON CINNAMON

1 ½

CUP POWDERED SUGAR

EACH EGG WHITES
slightly beaten *

TABLESPOON BUTTER
melted

⅛

TEASPOON SALT

TEASPOON VANILLA EXTRACT

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.