Best Ever Butterscotch Cookies With Browned Butter... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 48 |
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This is another recipe I first ate at my mother's, way back when. It seems that once I gave her grandchildren, she became a cookie-making monster...why does that sound so familiar to me? The browned butter frosting makes these cookies Best Ever . Read more ... Ingredients:
cookies |
1 tablespoon vinegar |
1 cup evaporated milk |
1/2 cup butter, softened |
11/2 cups brown sugar |
2 eggs |
1 teaspoon vanilla extract |
21/2 cups white flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
⅔ cup diced pecans or walnuts or cashews (optional) |
browned butter frosting |
1/2 cup butter (do not use margarine) |
2 cups powdered sugar |
about 2 to 4 tablespoons half-and-half or whole milk (may need a bit more) |
1/2 teaspoon vanilla extract |
Directions:
1. Put vinegar in a 1 cup measuring cup and add the evaporated milk to it; set aside.
2. With a mixer, beat together butter and brown sugar until light and fluffy.
3. Beat in the eggs and extract.
4. In a separate bowl, mix together flour, baking soda, baking powder and salt.
5. By hand, alternately stir in the milk mixture and the flour mixture into the butter mixture until all ingredients are blended together well.
6. Stir in the nuts, if used.
7. Spray baking sheets lightly with cooking spray.
8. Drop cookies by spoonfuls onto the baking sheets.
9. Bake at 350 degrees for 8 to 12 minutes, until cookies are very lightly browned on the bottoms.
10. Remove cookies from baking sheet and cool on racks or waxed paper.
11. When cookies are cooled, frost and allow to set out on waxed paper until frosting becomes firm.
12. Store cookies with waxed paper between layers to prevent frosting from sticking to the other cookies.
13. For frosting, place butter in a small saucepan (large enough to hold the 2 cups powdered sugar when it is added!).
14. Over medium heat, melt the butter.
15. While stirring constantly, continue to cook the butter until it stops bubbling and has turned a very light caramel color.
16. You must be very careful not to scorch or burn the butter – you just want a slight golden color to it.
17. Quickly remove the pan from the heat and add the powdered sugar and extract.
18. Stir in enough half-and-half to make the frosting spreadable.
19. This frosting will become firm as it sets, so you may need to add more half-and-half to it when you are ready to frost the cookies.
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