Home / Recipes /

Two-Tone Leaf Cookies 

Prep time: 35 min
Cook Time: 7 min
Yield: 5 dozen cookies

Ingredients:

1cup butterscotch chips
1/2cup sugar
1/2cup firmly packed brown sugar
1cup butter, softened
2tablespoons milk
1tablespoon vanilla extract
1 large egg
3cups Pillsbury BEST® All Purpose Flour
3tablespoons unsweetened cocoa powder

Preparation Directions:

1.MELT butterscotch chips in small saucepan over low heat, stirring constantly until smooth.
2.COMBINE sugar, brown sugar, butter and melted chips in large bowl; beat until smooth. Add milk, vanilla and egg; blend well. Add flour; mix well. Divide dough in half. To half of dough, stir in cocoa until well blended. Wrap each half of dough in plastic wrap; refrigerate 1 hour for easier handling.
3.HEAT oven to 375°F. Roll out each half of dough on well-floured surface to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Refrigerate cutouts 15 minutes. Using small leaf-shaped cookie cutter, cut out center of each round cutout; replace with center of opposite color.
4.BAKE 5 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets.
 High Altitude (above 3500 ft.):
1.INCREASE flour to 3 1/2 cups. Bake as directed above.