Two-Tone Leaf Cookies

Making these distinctive cookies is fun! Rolled butterscotch and cocoa cookies make a tasty treat!

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  • prep time 1 hr 30 min
  • total time 2 hr 30 min
  • ingredients 9
  • servings 60
 

Ingredients

1
cup butterscotch chips
1/2
cup sugar
1/2
cup firmly packed brown sugar
1
cup margarine or butter, softened
2
tablespoons milk
1
tablespoon vanilla
1
egg
3
cups all purpose flour
3
tablespoons unsweetened cocoa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small saucepan, melt butterscotch chips over low heat, stirring constantly until smooth.
  • 2 In large bowl, combine sugar, brown sugar, margarine and melted chips; beat until smooth. Add milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well.
  • 3 Divide dough in half. To half of dough, stir in cocoa until well blended. Wrap each half of dough in plastic wrap; refrigerate 1 hour for easier handling.
  • 4 Heat oven to 375°F. On well-floured surface, roll out each half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Refrigerate cutouts 15 minutes. Using small leaf-shaped cookie cutter, cut out center of each round cutout; replace with center of opposite color.
  • 5 Bake at 375°F. for 5 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets.
  • 1 In small saucepan, melt butterscotch chips over low heat, stirring constantly until smooth.
  • 2 In large bowl, combine sugar, brown sugar, margarine and melted chips; beat until smooth. Add milk, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well.
  • 3 Divide dough in half. To half of dough, stir in cocoa until well blended. Wrap each half of dough in plastic wrap; refrigerate 1 hour for easier handling.
  • 4 Heat oven to 375°F. On well-floured surface, roll out each half of dough to 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Refrigerate cutouts 15 minutes. Using small leaf-shaped cookie cutter, cut out center of each round cutout; replace with center of opposite color.
  • 5 Bake at 375°F. for 5 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets.

EXPERT TIPS

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Expert Tips

For the best results, roll only part of the chilled dough at a time and keep the remaining dough refrigerated until you're ready to roll it.

To prevent cookie dough form sticking to the rolling surface, dust the surface and the rolling pin generously with flour. A well-floured pastry cloth helps prevent sticking as well. To prevent sticking as well. To prevent cookies from sticking during cutting, dip the cutting edge of the cookie cutter in flour.

To melt the butterscotch chips in the microwave, place them in a microwave-safe bowl. Microwave uncovered for 1 minute on MEDIUM-HIGH; stir. Micorwave for additional 10 to 20-second intervals, stirring until smooth.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
4mg
4%;
Sodium
40mg
40%;
Total Carbohydrate
10g
10%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.