Butterscotch Cookies

1. 1

   In 1 quart saucepan melt butterscotch chips on low heat, stirring constantly until smooth (3 to 5 minutes).

2. 2

   Pour into large mixer bowl; add all other ingredients.

3. 3

   Beat at low speed, scraping sides of bowl often, until well mixed.

4. 4

   Divide dough in half; wrap in plastic wrap.

5. 5

   Refrigerate until firm (1 hour).

6. 6

   Heat oven to 375u00b0.

7. 7

   On lightly floured surface roll out dough, half at a time to 1/8 inch.

8. 8

   Cut with cookie cutters.

9. 9

   Place 1 inch apart on cookie sheet.

10. 10

    Bake 5 to 8 minutes or until edges are lightly brown. Cool.

No additional tips available.