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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 60 |
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This is another “family” recipe, handed down from a cousin of my mother’s. I obviously take after her, since she is a cookie lover, too. These are soft and rich and full of brown sugar flavor. The browned butter frosting always works well with cookies like these. Ingredients:
cookies |
1/2 cup butter, softened |
1/2 cup solid shortening (crisco – trans-fat free) |
2 cups brown sugar |
2 eggs |
1/2 cup buttermilk |
31/2 cups white flour |
1 teaspoon baking soda |
1 teaspoon salt |
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. For cookies, use a mixer to whip together butter, shortening, brown sugar and egg until it is fluffy and light.
2. Gradually whip in the buttermilk.
3. By hand, stir in flour, baking soda and salt until well blended.
4. Cover and chill batter for 1 hour.
5. Lightly spray baking sheets with cooking spray.
6. Drop batter by spoonfuls onto baking sheets.
7. Bake at 375 degrees for 8 to 10 minutes, just until bottoms of cookies begin to brown slightly.
8. Remove cookies from baking sheet and place on racks or waxed paper to cool.
9. When cookies are completely cooled, frost with browned butter frosting and return them to waxed paper to allow frosting to become firm.
10. Store cookies in air-tight container, with waxed paper between layers to prevent frosting from sticking to other cookies.
11. For frosting, place butter in a small saucepan (large enough to hold the 2 cups powdered sugar when it is added!).
12. Over medium heat, melt the butter.
13. While stirring constantly, continue to cook the butter until it stops bubbling and has turned a very light caramel color.
14. You must be very careful not to scorch or burn the butter – you just want a slight golden color to it.
15. Quickly remove the pan from the heat and add the powdered sugar and extract.
16. Stir in enough half-and-half to make the frosting spreadable.
17. 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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