Title: Butterscotch Crowns
Categories: Cookie
Yield: 70 Servings

3	c	Flour
4	tb	Baking powder
1 1/2	c	Butter or oleo
1 1/2	c	White or brown sugar
2		Eggs
4	ts	Vanilla
3	c	Quick cooking rolled oats
TOPPING
6	oz	Pkg. butterscotch morsels
1/2	ts	Butter
1/2	c	Sugar
1		Egg
2	tb	Flour
2	c	Shredded coconut

Cream butter, then add sugar, eggs, and vanilla. Next add all dry ingredients. Chill dough about one hour. Roll out very thin (1/8-inch). Cut into crown shapes with cookie cutter.

Topping: Melt butterscotch morsels and butter over low heat. Remove and add sugar, egg, flour, and coconut. Put in refrigerator for one hour. Shape into 1/2-inch balls. Place topping upon center of cookie and flatten with finger. Add either a nut or a cherry. Bake 350ø for 10 to 12 minutes.

from Patty Baker

from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia

typed and posted by teri Chesser 12/96

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