The best delicious Butterscotch Rolled Cookies recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butterscotch Rolled Cookies recipe today!
Hello my friends, this Butterscotch Rolled Cookies recipe will not disappoint, I promise! Made with simple ingredients, our Butterscotch Rolled Cookies is amazingly delicious, and addictive, everyone will be asking for more Butterscotch Rolled Cookies.
What Makes This Butterscotch Rolled Cookies Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Rolled Cookies.
Ready to make this Butterscotch Rolled Cookies Recipe? Let’s do it!
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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
:
Yields
3 Dozen
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