Butterscotch pennies

Yield: 1 Servings

Measure Ingredient
¾ cup Packed light or dark brown sugar
12 tablespoons (1 1/2 sticks) butter,; softened
1 teaspoon Vanilla extract
1¾ cup All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Salt

In a large bowl or mixer, beat together the brown sugar, butter, and vanilla on medium speed until well blended. In a medium bowl, combine the flour, baking powder, and salt. Beat the dry ingredients into the sugar-butter mixture until smooth, scraping down the sides of the bowl with a rubber spatula. Divide the dough into two equal pieces. With the palms of your hands, roll each piece into a 10 x ¾-inch rope. Wrap the ropes in wax paper and refrigerate for at least 3 hours.

When ready to bake the cookies, preheat the oven to 350 degrees F. Lightly grease several cookie sheets. Thinly slice the dough crosswise into ⅛-inch rounds. Place the rounds 1 inch apart on the cookie sheets. Bake until firm and very lightly browned on the edges, about 8 to 10 minutes.

Remove the cookies to a wire rack and let cool completely. Store in a tightly covered container.

Makes about 13 dozen

Recipe By :WELL-STOCKED PANTRY SHOW#ND7046 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:28 -0500 From: Meg Antczak <meginny@...>

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