We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Tuesday, July 27, 2010

Cookie Recipe #206 - Frosted Butterscotch Cookies

What makes these cookies so tasty is the frosting. They are a soft cookie with bites of walnuts then topped with a brown butter frosting.

Ingredients: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 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, 1/2 cup butter, 3 1/2 cups sifted powdered sugar, 5 teaspoons boiling water, 1 1/2 teaspoons vanilla, walnut halves or chopped walnuts for topping.

Instructions: Preheat oven to 375 degrees. Line baking sheets with parchment paper;set aside. In a small bowl, stir together flour, baking soda, baking powder, and salt set aside.

In a large mixing bowl, beat brown sugar and shortening. Add eggs and vanilla; beat until combined. Alternately add flour mixture and sour cream to egg mixture, beating well after each addition. Stir in chopped walnuts by hand.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in preheated 375 degree oven 10-12 minutes or until edges are lightly browned. Transfer cookies to wire racks to cool.

Make brown butter frosting as follows: In a medium heavy saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown (do not scorch). Remove from heat and stir in powdered sugar, boiling water, and vanilla. Beat to make a smooth, spreadable frosting. Immediately frost cookies, then top with a walnut half or chopped walnuts. (If frosting begins to get stiff, add a small amount of boiling water and stir until smooth.)

May freeze unfrosted cookies up to 3 months-thaw and frost before serving.

Makes about 5 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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