An Autumn cookie recipe that kids and parents can both enjoy!
2 hours, 18 minutes
Preheat oven to 325° F.
In a large bowl, beat room temperature egg whites until they’re fluffy. Add in sugar and beat until combined. Add almond filling and pumpkin pie spice and beat together until combined. Add flour in increments, beating together until the dough starts to pull away from the sides of the bowl.
Divide the dough in half and form each half into a ball shape using plastic wrap. Store the two dough portions in the fridge for 1-1/2 to 2 hours.
Line cookie sheet with a nonstick baking mat or lightly grease it.
When the dough has hardened a little, remove one portion from the fridge, unwrap it, and roll it in flour to prep it for rolling out. On a floured surface, roll the dough out to be approximately 1/2 inch thick. Thinner cookies will be crunchier; thicker cookies will be chewier. Use cookie cutters to create the shapes you want and place the cookies on the cookie sheet (you may need to use a spatula). Place cookies on the cookie sheet leaving enough room for them to spread. If you have a lot of excess dough, roll it out again and cut out more cookies. Repeat this process with the remaining dough in the fridge.
Bake cookies at 325° F for 18 minutes on the bottom rack. Immediately after removing cookies from the oven, place butterscotch chips on each cookie. When the butterscotch has begun to melt, use the back of a spoon to spread it out. Let the cookies cool until the butterscotch has again hardened.