Butterscotch rolled cookies

 
                        BUTTERSCOTCH ROLLED COOKIES
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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