frosted butterscotch cookies
This recipe can find its origins back to 1938. Very good.
prep time
cook time
method
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yield
Ingredients
- 1-1/2 cup light brown sugar, firmly packed
- 1/2 cup shortening
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla
- 2-1/2 cup all-purpose flour
- 8 ounces sour cream
- BROWN BUTTER ICING
- 1/2 cup butter or margarine
- 3-1/2 cups powdered sugar
- 5 teaspoons boiling water
- 1-1/2 teaspoon vanilla
How To Make frosted butterscotch cookies
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Step 1Preheat oven to 375F. Grease cookie sheet; set aside.
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Step 2In a large mixing bowl, beat the brown sugar and shortening with electric mixer on medium speed until well mixed. Add baking soda, baking powder, and salt. Beat until combined. Beat in eggs and vanilla, until well mixed. Add the flour and sour cream, alternating the two, mixing well after each addition. Stir in 2/3 cup chopped walnuts.
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Step 3Drop dough by rounded teaspoons 2 inches apart on cookie sheets. Bake for 10-12 minutes, or until edges are lightly browned. Cool completely.
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Step 4In a medium saucepan, heat and stir 1/2 cup butter until golden brown, do not scorch! Remove from heat. Stir in powdered sugar, water and vanilla. Using a wooden spoon, mix until icing can spread easy. You can add additional water, if needed to make icing spread. Spread on each cookie. Makes 5 dozen cookies.
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