Keeping Up With The Cyperts: Frosted Butterscotch Cookies

Saturday, March 10, 2012

Frosted Butterscotch Cookies

Hi y'all!

About a year ago, Garrett and I found a Better Homes & Gardens Homemade Cookie cookbook at Goodwill. I think we paid 50 cents for it. My how I love thrifting, as evidenced here and here, it's even better when you buy something that, over a year later, you are still using.

We always leave notes in cookbooks after we make something so we don't forget what each of us thought about it. The notes next to this Butterscotch Cookie recipe were "Savory and Sweet. A++" from Garrett and, "Really really realllly good. Definitely make again" from me. After flipping through this book and seeing these comments I decided this recipe had to be shared with you guys.

What you need:

For the cookies:

2 1/2 Cups Flour

1/2 Tsp Salt

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1 1/2 Cups Packed Brown Sugar

1/2 Cup Shortening

2 Eggs

1 Tsp Vanilla

1 8oz Carton Sour Cream

2/3 Cup Chopped Walnuts

For the icing:

1/2 Butter

3 1/2 Cups Powdered Sugar

5 Tsp Hot Water

1 1/2 Tsp Vanilla

What to do:

Lightly grease a cookie sheet. In a medium bowl combine flour, salt, baking soda, and baking powder. Set aside.

In a large mixing bowl beat brown sugar and shortening with an electric mixer on high speed until well mixed.

Add eggs and vanilla.

Beat until combined. Add flour mixture and sour cream alternatively to beaten mixture, beating after each addition. Stir in chopped walnuts.

Drop dough by rounded teaspoons 2 inches apart onto the greased cookie sheet.

Bake in a 375 degree oven for 10 to 12 minutes or until edges are light brown Let cool completely before spreading with icing.

How to make the icing:

In a medium saucepan heat and stir in butter over medium low heat until golden brown. Remove from heat. Stir in powdered sugar, hot water, and vanilla. Beat until frosting is easy to spread. Immediately spread on cookies.

I made some into cookie sandwiches, and left some just a single iced cookie.