Butterscotch Cookies With Browned Butter Frosting |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I've been on a cookie baking frenzy lately, and this is yet another one I made today. Let's just say the people working with my husband are very happy these days - at least the ones that like cookies! This cookie is one I received from my mother many years ago - a soft cake-like texture, with or without the butterscotch chips. Read more ...the frosting is what makes them stand out. 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 |
1 cup butterscotch chips, optional (i like to use them) |
browned butter frosting |
1/2 cup butter (do not use margarine) |
21/2 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 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.
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