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Title: Butterscotch Rolled Cookies
Categories: Cookie Christmas Blank
Yield: 3 Dozen
| COOKIES | ||
| 1 | c | Brown sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Butter, softened |
| 1 | Egg | |
| 1/2 | ts | Vanilla |
| 1 3/4 | c | Flour, sifted |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Cinnamon |
| GLAZE | ||
| 1 1/2 | c | Confectioner's sugar |
| 1 | Egg white, slightly beaten | |
| 1 | tb | Butter, melted |
| 1/8 | ts | Salt |
| 1/2 | ts | Vanilla |
| Food coloring (optional) | ||
Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat till 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 1/8 inch thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8-10 minutes at 350 degrees F. Let cool and glaze.
NOTES:
* Rolled cookies for the Christmas holidays -- I almost never make these cookies except at Christmas time. They just seem to be Christmas cookies. (I did make a batch of heart shaped ones last Valentine's day for my then-fiance.) I usually make these cookies in Christmas shapes and frost them with green and red frosting. This is a good recipe for kids to help out with.
* It helps to keep most of the dough in the refrigerator while you are cutting shapes. It cuts much better when it is cold.
* These are time-consuming and fairly difficult, but worth it.
: Difficulty: moderate. : Time: 30 minutes preparation, overnight chill, 1 hour cutting and baking. : Precision: measure the ingredients.
: Katherine Rives Albitz : Purdue University, Computer Science Dept. : rives@purdue.edu
: Copyright (C) 1986 USENET Community Trust
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