Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Frosted Butterscotch Cookies
Makes about 60 cookies

Go To Recipe Archive

From Better Homes and Gardens 75 Years of All-Time Favorites

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
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 recipe Browned Butter Frosting
chopped walnuts or walnut halves (optional)
Grease cookie sheets. Set aside. 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.
Drop dough by rounded teaspoons 2 inches apart onto 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.
Browned Butter Frosting: In a medium saucepan heat and stir 1/2 cup butter over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in 3 1/2 cups sifted powdered sugar, 5 teaspoons boiling water, and 1 1/2 teaspoon vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to set up, stir in a small amount of additional boiling water. Makes about 1 1/3 cup frosting.