Butterscotch Basketball Cookies

In a microwave, melt butterscotch chips; cool for 10 minutes. In a 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° 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 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.