Butterscotch Cookies | Midwest Living
More
Close

Butterscotch Cookies

Butterscotch Cookies

0
Login to rate this recipe.
  • Makes: 48 servings
  • Yield: 48 cookies
  • Prep 25 mins
  • Bake 8 mins

Login to save this recipe

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 8 - ounce carton dairy sour cream
  • 1 cup coarsely chopped nuts
  • 1 recipe Brown Butter Frosting (see recipe below)
  • Chopped nuts (optional)

Directions

  1. In a mixing bowl, beat together the brown sugar and shortening with an electric mixer until combined.
  2. Add the eggs and vanilla; beat until combined.
  3. Stir together the flour, baking soda, baking powder, and salt. Add dry ingredients and sour cream alternately to beaten mixture. Stir in the 1 cup nuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets.
  4. Bake in a 375 degree F oven for 8 to 10 minutes or until tops are lightly browned. Remove to wire rack; cool.
  5. Prepare Brown Butter Frosting. Frost cooled cookies with warm frosting. If you like, sprinkle additional chopped nuts on frosted cookies. Makes 48 cookies.

Brown Butter Frosting

Ingredients

  • 1/4 cup butter
  • 2 cups sifted powdered sugar
  • 2 tablespoons boiling water
  • 1/2 teaspoon vanilla

Directions

  1. In a saucepan, melt and cook butter over medium heat until lightly browned. In a mixing bowl, pour the butter over the powdered sugar. Add boiling water and vanilla. Stir until combined. If frosting begins to thicken as it cools, stir in a small amount of hot water. Makes 2/3 cup frosting.

Add Your Comment