Roaring Lion Cookies*
Baking Time: 8 minutes
Ingredients:
2 1/4 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup (1 stick) butter or margarine, softened
1 large egg
2 Tbsp milk
1/2 tsp vanilla extract
1/4 tsp almond extract
2 cups butterscotch chips, melted
1/4 cup semisweet chocolate chips, melted
chocolate sprinkles
In a medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, using an electric mixer set on high, beat sugar and butter until light and fluffy. Beat in egg, milk and extracts.
With mixer on medium, gradually beat flour mixture into butter mixture until a soft dough forms, about 2 minutes. Form dough into a ball; wrap in plastic wrap. Chill dough until firm, about 30 minutes
Preheat oven to 375 degrees F. Lightly grease 2 baking sheets. On a lightly floured surface, roll dough to a 1/4-inch thickness. Using the lion cutter, cut out shapes. Transfer to prepared baking sheets. Bake until lightly browned, about 8 minutes. Place sheets on wire racks; cool slightly. Transfer cookies to racks; cool completely.
Spread melted butterscotch over tops of cookies, leaving face area plain.
Fill a resealable plastic bag with 1/4 cup melted butterscotch. Snip off 1 corner and pipe a tail along center of body.
Using tweezers, place chocolate sprinkles onto butterscotch around the fact to form mane and end of tail. Fill another plastic bag with melted chocolate chips, snip off 1 corner and pipe on face. Let cookies stand until set, about 1 hour.
Makes 4 dozen