Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour mixture into large mixing bowl; add all remaining ingredients except decorator frosting. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes).
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (at least 1 hour).
Heat oven to 375 degrees. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-1/2 inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets.
Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely. Decorate with frosting or colored sugars, if desired.
Originally Submitted
4/10/2009
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