Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butterscotch chips |
| 1 cup | Softened butter |
| 3 cups | Flour |
| ½ cup | Brown sugar |
| ½ cup | Sugar |
| 1 \N | Egg |
| 2 tablespoons | Milk |
| 2 teaspoons | Vanilla |
| \N \N | Frosting: |
| 2 cups | Powdered sugar |
| ¼ cup | Softened butter |
| 1 \N | 2 Tbls. milk |
| 1 teaspoon | Vanilla |
In 1 quart saucepan melt chips over low heat, stirring constantly, until smooth (3-5 minutes). Pour into large mixer bowl; add all remaining ingredients. Beat at low speed, scraping bowl often, until well mixed (1-2 minutes). Divide dough in half; wrap in plastic wrap.
Refrigerate until firm, about 1 hour. Heat oven to 375. On lightly floured surface roll out dough, half at a time, to ⅛" thick. Cut with 2½" cookie cutters. Place 1" apart on sheets. Bake for 5-8 minutes or until edges are lightly browned. Cool completely. In small mixer bowl combine all frosting ingredients. Beat at low speed, scraping bowl often (1-2 minutes). If desired, color frosting with food coloring. Frost & decorate cookies as desired.
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