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Two-Tone Leaf Cookies




Source of Recipe


Pillsbury Bars & Cookies






Recipe Introduction


Two-tone cut-out cookies only look like magic. All it takes to make the switcheroo are two sizes of cutters and two color of chilled dough.





List of 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 Pillsbury BEST All Purpose Flour
  
• 3 tablespoons unsweetened cocoa
  






Instructions



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.
   






Final Comments


5 dozen cookies