Butterscotch Crowns Recipe
Ingredients
| 1 1/2 cups sifted Pillsbury's Best Regular Flour* | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 3/4 cup Land O' Lakes Butter | ||
| 3/4 cup granulated or brown sugar | ||
| Egg | 1 | |
| Vanilla extract | 2 Teaspoon | |
| 1/4 cups quick-cooking rolled oats | ||
Directions
Combine flour, baking powder and salt.
Cream butter in large mixing bowl.
Gradually add sugar, creaming until light and fluffy.
Add egg and vanilla extract; beat well.
Stir in rolled oats and dry ingredients; mix well.
Prepare Topping.
Chill dough and Topping at least one hour.
Roll out half of dough on floured surface to 1/8 inch thickness.
Cut into rounds with floured 2 1/2 inch cutter.
Place on ungreased cookie sheets.
Shape Topping into 1/2 to 3/4 inch balls.Place in center of cookie rounds.
Bake at 350° for 10 to 12 minutes until golden brown.
Cream butter in large mixing bowl.
Gradually add sugar, creaming until light and fluffy.
Add egg and vanilla extract; beat well.
Stir in rolled oats and dry ingredients; mix well.
Prepare Topping.
Chill dough and Topping at least one hour.
Roll out half of dough on floured surface to 1/8 inch thickness.
Cut into rounds with floured 2 1/2 inch cutter.
Place on ungreased cookie sheets.
Shape Topping into 1/2 to 3/4 inch balls.Place in center of cookie rounds.
Bake at 350° for 10 to 12 minutes until golden brown.
Chef
