Tan and White Cookies

Adapted from Everyday Italian

1/3 cup cream
7 ounces butterscotch, caramel or peanut butter chips, chopped
3/4 cup sugar
1 (18-ounce) package sugar cookie dough

Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chopped chips. Stir for 1 to 2 minutes until the chips melt. Place the mixture into a small bowl. Cool in refrigerator at least 1 hour.

Once the mixture is firm, preheat the oven to 350 degrees F.

Place the sugar in an empty pie dish.

Roll the mixture into teaspoon-sized balls and set aside. Cut cookie dough into slices then quarters. Roll quarters into a 3 inch log. Place a ball on a work surface and wrap a cookie dough log around the ball and press to adhere. It should look like a cookie version of the planet Saturn.

Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick.

Bake the cookies for 15 minutes. Cool five minutes on baking sheet. Transfer the cookies to a wire rack to finish cooling, then serve.