Butterscotch Pillows
Ingredients
- ½ cup reduced-fat butter
- 1 tablespoon canola oil
- 1 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups plus 1 tablespoon unbleached all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup Rice Krispies
- ½ cup plus 2 tablespoons powdered sugar for coating
Instructions
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or coat with non-stick spray.
- Using an electric mixer or hand mixer, cream together the butter, oil, and brown sugar. Add the egg, vanilla and mix until smooth. Mix in the flour, salt, baking powder and baking soda. Fold in the Rice Krispies.
- Place the batter in the freezer for 25-30 minutes until firm, for easier handling. Be sure to set the timer so you don’t forget about it!
- Place the powdered sugar in a small bowl. Scoop the cookies into teaspoon sizes and roll into balls. Roll them in powdered sugar to coat. Place each on the cookie sheet and flatted slightly with a fork.
- Bake for 12 minutes. If baking 2 pans at the same time, rotate the pans halfway through baking to ensure even baking.
- Cool cookies and store in an airtight container or plastic bag. They will keep for a few days.
Nutrition
Serving: 1cookieCalories: 40kcalCarbohydrates: 7gFat: 1gSodium: 42mgSugar: 4gPlus Points: 1