Frosted Butterscotch Cookies

60
Servings
35m
Prep Time
10m
Cook Time
45m
Ready In

Recipe: #32692

June 23, 2019



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Original recipe yields 60 servings
OK

Nutritional

  • Serving Size: 1 (26 g)
  • Calories 86.9
  • Total Fat - 6 g
  • Saturated Fat - 2 g
  • Cholesterol - 35.5 mg
  • Sodium - 71.5 mg
  • Total Carbohydrate - 4.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.7 g
  • Protein - 2 g
  • Calcium - 16.1 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 375 degrees F.

Step 2

Grease cookie sheets. Set aside.

Step 3

In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside.

Step 4

In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.

Step 5

Add eggs and 1 teaspoon vanilla.

Step 6

Beat until well mixed.

Step 7

Add flour mixture and sour cream alternately to beaten mixture, beating after each addition.

Step 8

Stir in the 2/3 cup nuts.

Step 9

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.

Step 10

Bake for 10 to 12 minutes or until edges are lightly browned.

Step 11

Transfer to a wire rack and let cool.

Step 12

To make frosting, in a medium saucepan heat and stir butter over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla.

Step 13

Beat until frosting is easy to spread.

Step 14

Immediately spread on cooled cookies. (If frosting begins to set up, stir in a small amount of additional boiling water.)

Step 15

If desired, top with additional chopped walnuts or walnut halves.

Tips & Variations


No special items needed.

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