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Butterscotch Cookies With Brown Butter Icing

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60
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INGREDIENTS

1/2 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
2 tsp. vanilla, divided
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 cup finely chopped walnuts
6 tbsp. butter
2 cups powdered sugar, sifted
2 - 3 tbsp. hot water

INSTRUCTIONS

  1. 1
    Beat 1/2 cup softened butter and brown sugar until light and fluffy. Blend in eggs and 1 tsp. vanilla; mix well. Add combined dry ingredients alternately with sour cream, mixing well after each addition. Stir in walnuts. Chill 4 hours or over night.
  2. 2
    Drop rounded teaspoonfuls of dough, 3" apart, onto well-buttered cookie sheet. Bake at 400°F for 8 to 10 minutes or until lightly browned. Cool. Frost with brown butter icing.
  3. 3
    Brown Butter Icing: Melt 6 tbsp. butter in small saucepan over medium heat; continue heating until golden brown. Cool. Blend in powdered sugar and 1 tsp. vanilla. Add enough water to reach spreading consistency.

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cuisines North & South American
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