Wonderful, rich alternative to sugar cookies.
- Preheat Oven to 350 F, Convection oven 325 F
(8-10 minutes for 1 tray in oven, 16 minutes for 2 trays in oven)
- In a large bowl, cream butter, Splenda and sugar.
- Add egg, milk and vanilla, mix well.
- Melt Butterscotch chips in microwave, about 85 seconds on 70%. Will still have chip shapes and not look melted, but will smooth out when stirred.
Do NOT over heat or will turn hard and granular.
- Beat melted chips into batter.
- Gradually add flour.
Results will be a sticky dough.
- Cover and chill for at least 1 hour. If chilling for more than a few hours, wrap in parchment paper then plastic wrap - this will make it easier to use dough later (it sticks to the bowl and makes it difficult to remove when it's hardened from chilling).
- Turn dough onto floured surface or parchment paper. If it is too sticky to roll, knead in just enough flour to allow the dough to be rolled out. Results in a soft, somewhat soft dough , roll out dough to ? in thickness.
- Cut into shapes with cookie cutters or knife. For quick and easy cookies, simply cut dough into cookie sized squares.
- Dough is fairly soft, so use care transferring cut cookie dough to baking sheets.
- Before lifting the cookie cutter from the shape, remove the extra dough from around the outside of the cookie cutter.
- Slide a thin spatula under the cut cookie. Move shape to baking sheet, then remove cookie cutter.
- Cookies will spread slightly, so place 1 inch apart.
- Bake 8-10 minutes, or until set in the center of the cookies.
- Cool for 5 minutes on baking sheet, remove to wire racks to cool completely. If left to cool completely on baking sheet, cookies will stick to the sheet and be difficult to remove without breaking.
- - - - - Glaze Icing - - - - - - - - - - - - - - - - - - - - - - - - - -
Use the following Glaze icing recipe, or, for a fully hardened glaze icing, use Royal Icing.
This glaze hardens enough that if you're careful, you can stack the cookies without messing them up.
For glaze:
- Whisk sugar and milk until smooth (no lumps!)
- Stir in Corn Syrup and Extract
- Result will be a fairly thin consistency, running off whisk in a fairly thin drizzle
- Separate it into several bowls and add food coloring if desired
- Drop small spoonful of glaze onto a cookie. Use a small spoon (baby spoon or a Sweet-n-Low spoon) to spread it to the edges. Repeat for all cookies.
- If you will be adding piping, wait for glaze to set (about 1-2 hours) before adding piping. It does not need to be hard all the way through, just set on top.
For piping:
- Add Powdered Sugar to glaze mixture until it is almost too thick to whisk. It should run off the whisk in a thick heavy drizzle. If it gets too thick, no worries. Just add a tiny bit of Milk. Too thin? Add more Powdered Sugar.
- Use pastry bag, zip lock bag with corner cut, or generic ketchup/mustard squeeze bottles to pipe over top of glazed cookies.
Between the glaze and the piping the designs you can make are endless. Snow flakes, dots, lines, squiggles, outlines, just let your imagination flow.
Yield about 5 dozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (52g) | ||
Recipe Makes: 60 Servings | ||
|
||
Calories: 216 | ||
Calories from Fat: 58 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 6.4g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.9mg | 5 % | |
Sodium 75mg | 3 % | |
Potassium 13.4mg | 0 % | |
Total Carbohydrate 40.6g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 216
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Almond Marzipan BonBons
If you like it, you might also try this
"A sweet almond surprise is baked in the center of frosted bonbons. Tiny pockets of sweetness & crunch, Kids love 'em!" — Firebyrd
What would you serve with this? Link in another recipe.