Butterscotch Cookies With Browned Butter Frosting Recipe

Directions:

1. Put vinegar in a 1 cup measuring cup and stir in the evaporated milk; set aside.
2. With a mixer, beat together butter and brown sugar, then beat in eggs and extract until mixture is light and fluffy.
3. In a separate bowl, mix together flour, baking soda, baking powder and salt.
4. By hand, alternately stir the milk mixture and the flour mixture into the butter mixture until all ingredients are blended together well.
5. Stir in the butterscotch chips, if using.
6. Spray the baking sheets lightly with cooking spray.
7. Drop the cookies by spoonfuls, about 2” apart, onto baking sheets.
8. Bake at 350 degrees for 10 to 12 minutes, until cookies are barely browned on bottoms.
9. Remove cookies from baking sheet and cool on racks or waxed paper.
10. When cookies are cooled, frost and allow them to set on waxed paper until frosting sets.
11. For frosting, place butter in a small saucepan (large enough to hold the powdered sugar when it is added!) over medium heat; melt the butter.
12. While stirring constantly, continue to cook the butter until it becomes quite frothy and turns a very light caramel color. Be very careful not to scorch or burn the butter – you just want a slight golden color to it.
13. Quickly remove the pan from the heat and add the powdered sugar and extract; stir in enough half-and-half to make it spreadable. This frosting will become firm as it sets, so add more half-and-half as needed.