These cookies are ridiculously easy to make, and so pretty! If you're a fan of Cut Outs, but not a fan of the work to decorate them, this recipe is a great alternative!
Slice-and-Bake Butterscotch Cookies
adapted from Everyday Food
1 1/2 sticks (12 tbsp) unsalted butter, room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar (for coating)
1 large egg yolk
1 tsp vanilla extract
2 cups all-purpose flour (spooned and leveled), plus more for paper
1/2 tsp salt
1. With an electric mixer, beat butter until light and fluffy, scraping bowl as necessary. Add 3/4 cup light brown sugar and beat until combined. Beat in egg yolk and vanilla, then flour and salt.
2. Transfer dough to a piece of lightly floured parchment or waxed paper. Using the paper so dough won't stick to your fingers, roll into a log, about 1 1/2 inches in diameter. Wrap well and twist ends of paper to seal. Refrigerate until firm, 60-90 minutes (or up to 1 week). Dough can be frozen up to 3 months. Place wrapped log into resealable bag, label and date.
3. Preheat oven to 350. When ready to bake, roll the log int eh 1/2 granulated sugar, or red decorators' sugar to coat, and cut into 1/4-inch-thick slices. Place on a baking sheet and bake until golden brown, about 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely.