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Two-Tone Leaf Cookies

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Two-Tone Leaf Cookies
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  • Prep 1 hr 30 min
  • Total 2 hr 30 min
  • Ingredients 9
  • Servings 60
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Making these distinctive cookies is fun! Rolled butterscotch and cocoa cookies make a tasty treat!
By Pillsbury Kitchens
Updated Jul 30, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    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.

Nutrition Information

80 Calories, 4g Total Fat, 1g Protein, 10g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
40mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
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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