Instructions: Butter for this recipe should be at room temperature.

In 1-qt. saucepan melt butterscotch chips over LOW heat, stirring constantly, until smooth. Pour into large mixer bowl; add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).

Heat oven to 375 degrees. On lightly floured surface roll out dough (half at a time) to 1/8" thickness. Cut with cookie cutters. Place 1" apart on cookie sheets.

Bake for 5 to 8 minutes or until edges are lightly browned. Cool completely.

In small mixer bowl, combine all frosting ingredients. Beat at low speed, scraping bowl often, until fluffy (1 to 2 minutes). If desired, separate frosting into several small bowls and color with food coloring. Frost and decorate cookies as desired.

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