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. |