Salted Butterscotch Sugar Cookies
{{#rendered}} {{/rendered}}Crisco
Brandi's Classic sugar cookies made with Crisco® shortening, dipped in butterscotch, drizzled with white chocolate and sprinkled with fleur de sel.
Cook Time:10 min
Prep Time:15 min
{{#rendered}} {{/rendered}}Total Time:25 min
Ingredients:
3 cups Pillsbury BEST™ All Purpose Flour
2 teaspoons baking powder
{{#rendered}} {{/rendered}}1/2 teaspoon salt
1 cup Crisco® All-Vegetable Shortening
1 cup sugar
{{#rendered}} {{/rendered}}1 large egg
2 tablespoons milk
2 teaspoons vanilla extract
{{#rendered}} {{/rendered}}16 ounces butterscotch morsels, melted
8 ounces white chocolate chips, melted
Fleur de sel, for garnish
{{#rendered}} {{/rendered}}Preparation:
HEAT oven to 350°F. Whisk flour, baking powder and salt in medium bowl until blended.
BEAT shortening and sugar in large bowl with mixer on high speed until light and fluffy, about 5 minutes.
BLEND in egg, milk and vanilla. Gradually blend in flour mixture.
{{#rendered}} {{/rendered}}DIVIDE dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness. Cut with 2 ½ inch round cookie cutter. Place 2 inches apart on baking sheet.
Bake 8 to 10 minutes or until bottom edges are very light brown. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
To decorate: Spread butterscotch on center of cookie. Drizzle white chocolate on top and garnish with a sprinkle of fleur de sel.