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Butterscotch Basketball Cookies

I didn't need a special basketball player cookie cutter to shape these sporty cookies—gingerbread men cutters make the team! I like this cookie's rich taste better than that of a basic sugar cookie. —Sharon Landeen, Tucson, Arizona

24 ServingsPrep: 30 min. + chilling Bake: 5 min. + cooling

Ingredients

1 cup butterscotch chips
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
FROSTING:
3/4 cup shortening
1/4 cup water
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Paste food coloring

Directions

In a microwave, melt butterscotch chips; cool for 10 minutes. In a
bowl, cream butter and sugars. Add egg, milk and vanilla; mix well.
Beat in melted chips. Gradually add flour; mix well. Cover and
refrigerate for 1 hour.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a
floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round

2 of 2

Butterscotch Basketball Cookies (continued)

Directions (continued)

cutter. Place 2 in. apart on greased baking sheets. Bake at 375°
for 5-8 minutes or until edges are lightly browned. Cool for 1
minute; remove to wire racks to cool completely.
For frosting, combine shortening, water, flour and vanilla in a bowl;
mix well. Gradually beat in sugar. Place 1 cup frosting in a plastic
bag; cut a small hole in corner of bag. Pipe shirt and shorts on
players. Fill in outline and smooth with a metal spatula. Tint 1/4
cup frosting black; place in a plastic bag. Pipe lines on round
cookies to create basketballs; pipe hair, eyes and noses on players.
Tint 1/4 cup frosting red; pipe a mouth on each player. Tint
remaining frosting to match team colors of your choice; pipe around
shirts and shorts and add a letter on shirts if desired. Yield:
about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 352 calories, 17 g fat (9 g saturated fat), 30 mg cholesterol, 91 mg sodium, 48 g carbohydrate, trace fiber, 2 g protein.