Frosted Butterscotch Cookies Recipe
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Packed brown sugar | 1 1/2 Cup (16 tbs) | |
| Shortening | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| 1 8-ounce carton dairy sour cream | ||
| Walnuts | 2/3 Cup (16 tbs), chopped | |
| 1 recipe Browned Butter Frosting | ||
Directions
1 Grease cookie sheets. Set aside.
2 In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and vanilla. Beat until well mixed. Add dry mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in nuts.
3 Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Spread cooled cookies with Browned Butter Frosting. If desired, top with additional chopped walnuts or walnut halves
2 In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and vanilla. Beat until well mixed. Add dry mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in nuts.
3 Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a 375° oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Spread cooled cookies with Browned Butter Frosting. If desired, top with additional chopped walnuts or walnut halves
Chef
