Butterscotch Fall Sugar Cookies

What's a classic treat that makes the dessert table look prettier and merrier? Definitely, some sugar cookies, made with our versatile Butterscotch Extract, that is going to be a hit this holiday season!

Ingredients

• Unsalted Butter (Room temperature) – ½ cup or 113 gm
• Large Egg - ½ of one or around 25 gm
• White Granulated Sugar- ½ cup or 100 gm
• Vanilla Extract- ½ Tbsp
• Amoretti® Butterscotch Extract Water Soluble- 1 tsp
• Salt- One pinch
• All purpose- flour- 1 ½ cups (200 gm)

Directions

1. Cream the butter and sugar until light and fluffy, using a stand mixer or hand mixer.
2. Incorporate the egg and blend until fully combined, by scraping down the sides of the mixing bowl.
3. Add the extracts and salt. Mix again on medium speed.
4. Drop in the flour and give it a gentle mix or even mix in with a spatula to prevent overmixing.
5. Make a rough ball of the dough and place it in between two sheets of parchment paper and roll it out into a 1/4^th inch thick sheet.
6. Refrigerate the sheet and when firm, cut out the shapes you want with fall themed cookie cutters and move them to a separate sheet baking tray lined with parchment paper or silicon mat. Pop the tray in the fridge for the shapes to harden up again.
7. Preheat the oven to 350 F.
8. Bake the chilled cookies for 8-10 minutes or until slightly golden on the sides.
9. Cool and decorate with frosting of your choice.