Cookie of the week
Butterscotch Blondies

Ingredients

Makes about 36
• 4 tablespoons unsalted butter,
very soft
• 1/2 cup sugar
• 1 large egg yolk
• 1/4 teaspoon vanilla extract

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt
• /4 cup all-purpose flour
(spooned and leveled)
• About 36 candy corns

Directions

1.Preheat oven to 350 degrees. Place butter and sugar in a medium bowl; beat with a wooden spoon until combined. Beat in egg yolk, vanilla, baking powder, and salt. Add flour, and mix until a dough forms.

2.Scoop out level teaspoons of dough, and roll into balls (chill dough briefly if it becomes too soft to handle). Place balls on baking sheets, 2 inches apart.

3.Bake, rotating sheets halfway through, until edges are firm and cookies are dry to the touch (do not let cookies color), 10 to 12 minutes.

4.Remove from oven; gently press a candy corn into center of each cookie (surface of cookies may crack slightly). Cool on sheets 1 minute; transfer to a rack to cool completely.

Helpful Hint:

Chocolate Variation: Reduce the amount of flour given in the recipe to 1/2 cup. Add 1/4 cup unsweetened cocoa powder along with the flour in step 1, and proceed.