Butterscotch pennies
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Butterscotch pennies
Last updated 6/12/2012 1:11:42 AM. Recipe ID 39305. Report a problem with this recipe.
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      Title: Butterscotch pennies
 Categories: New, Text, Import
      Yield: 1 Servings
    3/4 c  Packed light or dark brown
     12 tb (1 1/2 sticks) butter,;
      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
  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 

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Recipe ID 39305 (Apr 03, 2005)

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