Frosted Butterscotch Cookies
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INGREDIENTS 2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 (8-ounce) carton dairy sour cream
2/3 cup chopped walnuts
1 recipe Browned Butter Frosting
Chopped walnuts or walnut halves, optionalGrease cookie sheets, set aside. Preheat oven to 375 degrees.
In a medium mixing bowl sift together flour, salt, baking soda, and baking powder. Set aside.
In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and vanilla. Beat until well mixed. Add dry mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in nuts.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in 375 degree oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack to cool. Spread cooled cookies with Browned Butter Frosting. If desired, top with additional chopped walnuts or walnut halves.
Makes about 60 cookies
BROWNED BUTTER FROSTING
In a medium saucepan heat and stir 1/2 cup butter, no substitutes, over medium-low heat until golden brown, being careful not to scorch. Remove from heat.
Stir in 3-1/2 cups sifted powdered sugar, 5 teaspoons boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to set up, stir in a small amount of additional boiling water.
Makes 1-1/3 cups frosting