Title: Butterscotch Pennies
Categories: New, Text, Import
Yield: 1 Servings

3/4 c Packed light or dark brown
-sugar
12 tb (1 1/2 sticks) butter,;
-softened
1 ts Vanilla extract
1 3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt

In a large bowl or mixer, beat together the brown sugar, butter, and
vanilla on medium speed until well blended. In a medium bowl, combine the
flour, baking powder, and salt. Beat the dry ingredients into the
sugar-butter mixture until smooth, scraping down the sides of the bowl with
a rubber spatula. Divide the dough into two equal pieces. With the palms of
your hands, roll each piece into a 10 x 3/4-inch rope. Wrap the ropes in
wax paper and refrigerate for at least 3 hours.

When ready to bake the cookies, preheat the oven to 350 degrees F. Lightly
grease several cookie sheets. Thinly slice the dough crosswise into
1/8-inch rounds. Place the rounds 1 inch apart on the cookie sheets. Bake
until firm and very lightly browned on the edges, about 8 to 10 minutes.
Remove the cookies to a wire rack and let cool completely. Store in a
tightly covered container.

Makes about 13 dozen
Recipe By :WELL-STOCKED PANTRY SHOW#ND7046

Posted to MC-Recipe Digest V1 #283

Date: Thu, 7 Nov 1996 08:32:28 -0500

From: Meg Antczak