Butterscotch Cookies



2-1/2 Cup All-Purpose Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1/2 Baking Powder

1-1/2 Cup Firmly Packed Brown Sugar

1/2 Cup Shortening

2 Eggs

1 Tsp Vanilla

8 Ounce Sour Cream

2/3 Cup Walnuts, Chopped


Browned Butter Frosting:

1/2 Cup Butter

3-1/2 Cups Powdered Sugar

5 Tsp Boiling Water

1-1/2 Tsp Vanilla


Preheat oven to 350 degree F. Grease 2 cookie sheets.

In a medium bowl, stir together flour, salt, baking soda and baking powder. Set aside.

In a large bowl, with an electric mixer, beat the shortening and brown sugar until well mixed. Add in the eggs and vanilla and stir until well mixed. Add the dry ingredients and sour cream alternately to the batter, beating after each addition. Stir in nuts.

Drop by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10-12 minutes or until edges are light brown. Transfer to a wire rack to cool. Spread with frosting. If desired, top with additional chopped walnuts or walnut halves.

Browned Butter Frosting: In a medium saucepan heat and stir the butter over medium low heat until golden brown (do not scorch). Remove from heat. Add the confectionersí sugar, boiling water and vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to set or harden, add additional boiling water.



5 dozen


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