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.