Buttery Butterscotch Cutout Cookies (1986)

• 3 cups all-purpose flour
• 1 cup butterscotch chips, melted
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 cup butter, softened
• 1 egg
• 2 tbspns milk
• 2 tspsns vanilla
• Powdered sugar for sprinkling

In a large bowl, combine flour, melted butterscotch chips, granulated sugar, brown sugar, butter, egg, milk, and vanilla. Beat at low speed, scraping bowl often, until well mixed, 1 to 2 minutes.

Divide dough into halves. Wrap in waxed paper, and refrigerate until firm, 1 to 2 hours.

Heat oven to 375 degrees. Roll out dough on well-floured surface to 1/8-inch thickness. Cut out shapes with 2 1/2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. 

Bake for 5 to 8 minutes, or until edges are lightly browned. Remove immediately and cool completely. Sprinkle with powdered sugar or decorate as desired. 

More "Lost" Butterscotch Recipes

Butterscotch Crumb Fruit Muffins (1948)

Betty Crocker's Classic Butterscotch Sauce (1950)

(Origin - "Land 'O Lakes Cookie Collection" published by Outlet Book Co, a Random House Company; 1986.)