Recipe Butterscotch Basketball Cookies

Ingredients
1 cup butterscotch chips
1 cup butter (no substitutes), softened
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
3 cups all-purpose flour
 
FROSTING:
3/4 cup shortening
1/4 cup water
2 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
4 cups confectioners' sugar
Paste food coloring

Directions
In a microwave, melt butterscotch chips; cool for 10 minutes. In a mixing bowl, cream butter and sugars. Add egg, milk and vanilla; mix well. Beat in melted chips. Gradually add flour; mix well. Cover and refrigerate for 1 hour.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-1/2-in. gingerbread man cookie cutter and a 3-in. round cutter. Place 2 in. apart on greased baking sheets. Bake at 375 degrees F for 5-8 minutes or until edges are lightly browned. Cool for 1 minute; remove to wire racks to cool completely.
For frosting, combine shortening, water, flour and vanilla in a mixing bowl; mix well. gradually beat in sugar. Place 1 cup frosting in a plastic bag; cut a small hole in corner of bag. Pipe shirt and shorts on players. Fill in outline and smooth with a metal spatula. Tint 1/4 cup frosting black; place in a plastic bag. Pipe lines on round cookies to create basketballs; pipe hair, eyes and noses on players. Tint 1/4 cup frosting red; pipe a mouth on each player. Tint remaining frosting to match team colors of your choice; pipe around shirts and shorts and add a letter on shirts if desired.