 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
My Aunt makes these for every family get-together. They are so good our family fights over them as soon as they are brought out. This recipe is from an older version of the Betty Crocker Cookbook. I bought the new one and unfortunately it wasn't in there. I had to copy it out of my Aunt's version. The cookies are soft and cake-like. Enjoy! Ingredients:
2 1/4 cups gold medal flour (*if using self-rising flour, omit salt and soda) |
1 1/2 cups brown sugar (packed) |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup sour cream (if you don’t have sour cream you can substitute 1 tablespoon white vinegar and 1 cup of evaporated m) |
1/2 cup shortening |
2 eggs |
1 teaspoon vanilla |
1 cup chopped nuts, if desired |
1/2 cup butter or 1/2 cup margarine |
2 cups confectioners' sugar |
1 teaspoon vanilla |
2 -4 tablespoons hot water |
Directions:
1. Mix thoroughly all ingredients except glaze.
2. If dough is soft, cover and chill.
3. Heat oven to 375 degrees.
4. Drop dough by level tablespoonfuls 2 inches apart onto ungreased baking sheet.
5. Bake 10 minutes or until almost no imprint remains when touched with finger.
6. Immediately remove from baking sheet; cool.
7. Spread with Browned Butter Glaze.
8. Browned Butter Glaze: Heat 1/2 cup butter or margarine over low heat until golden brown.
9. Remove from heat; blend in 2 cups confectioners’ sugar and 1 teaspoon vanilla.
10. Stir in 2 – 4 tablespoons hot water until spreading consistency.
|
|