Best Ever Butterscotch Cookies |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 1 |
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I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess. Ingredients:
1 tablespoon vinegar |
1 cup evaporated milk (about) |
1/2 cup butter or 1/2 cup margarine |
1 1/2 cups brown sugar, firmly packed |
2 large eggs |
1 teaspoon vanilla |
2 1/2 cups sifted flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2/3 cup chopped nuts |
60 walnut halves or 60 pecan halves |
1/2 cup butter |
2 cups sifted confectioners' sugar |
2 -4 tablespoons boiling water |
Directions:
1. Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
2. Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
3. Beat in eggs & vanilla blending thoroughly.
4. Stir together dry ingredients.
5. Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
6. Stir in chopped nuts.
7. Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
8. Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
9. Remove from baking sheets; cool on racks.
10. When cool, spread with frosting and press a walnut or pecan half into each cookie.
11. Frosting: Melt butter in a small sacepan.
12. Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
13. Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
14. Beat until smooth & of spreading consistency.
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