Making these distinctive cookies is fun! Rolled butterscotch and cocoa cookies make a tasty treat!
Two-Tone Leaf Cookies
- Prep Time 1 hr 30 min
- Total 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
Instructions
-
Step1In small saucepan, melt butterscotch chips over low heat, stirring constantly until smooth.
-
Step2In 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.
-
Step3Divide 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.
-
Step4Heat 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.
-
Step5Bake at 375°F. for 5 to 8 minutes or until set. Cool 1 minute; remove from cookie sheets.
Nutrition
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;Tips from the
Pillsbury Kitchens
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