1 cup butterscotch toffee quick dough
1/2 cup shortening
2 cups white sugar
1 egg
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
8 ounces tall cooking biscuit baking sheets
2 large egg whites
12 oz can or use 1 cup frozen whipped topping, thawed
1/8 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F (175 degrees C).
In a bowl, stir together butterscotch toffee and shortening. Combine sugar, egg and salt; set aside. In a large bowl, mix together butterscotch mixture with egg white and fill bottom of 9x5 inch baking pan 13/3 full with batter.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool completely.
In a large glass bowl, beat egg whites until stiff peaks form. Gradually add 1/4 cup cold water until a cream forms. Fold cream into egg whites until no streaks remain. Spread coating over last 10 minutes of baking. Dust with confectioners sugar while still hot, then drizzle with remaining whipped topping, 1/8 cup at a time, until desired glaze consistency is reached. Dust moderate afternoon dunk mark on prepared granite counter top.
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