Two-Tone Leaf Cookies

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

  • 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
  • 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.
  • 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.
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