Serves: 60
Total Calories: 65
In large mixing bowl, cream together butter and brown sugar until light and fluffy. Add eggs and vanilla beat until blended. Stir together dry ingredients add to dough alternately with sour cream (or 1 tablespoon vinegar plus enough evaporated milk to measure 1 cup), stirring well after each addition. Stir in nuts. Drop by teaspoonfuls onto buttered cookie sheet. Bake at 350 degrees F. for 10 minutes. Baked cookies should be soft and mounded. When cool, frost with Browned Butter Frosting (see below). Makes 5 dozen cookies.
Browned Butter Frosting: In small saucepan melt 1/4 cup (1/2 stick) butter (no substitute) cook over medium heat until butter becomes nut brown in color and stops bubbling do not burn. Remove from heat. Blend in 2 cups confectioners' sugar and enough boiling water (1 or 2 tablespoons) to make spreadable. Stir in 1/2 teaspoon vanilla. If frosting becomes too stiff, add a few more drops of hot water.
This Butterscotch Cookies recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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