Frosted Butterscotch Cookies

This recipe from 1938 may bring back fond memories for some folks.   These tender cake-like cookies would be just as good with pecans instead of walnuts. They are very easy to make, but the frosting sets up quickly, so a helper putting the nuts on top is a good idea.  We thought these tasted better the 2nd day, and they stored well in the freezer, frosting and all.
                       Frosted Butterscotch Cookies
  2 1/2      Cups  Flour, All-purpose -- (11 1/4 ounces)
  1             Teaspoon  Baking Soda
     1/2      Teaspoon  Salt
     1/2      Teaspoon  Baking Powder
  1 1/2      Cups  Brown Sugar -- packed (12 ounces)
     1/2      Cup  Shortening -- (3 1/2 ounces)
  2             Large  Eggs
  1            Teaspoon  Vanilla Extract
  8             Ounces  Sour Cream
     2/3      Cup  Walnuts -- chopped
                        Browned Butter Frosting
     1/2      Cup  Butter
  3 1/2      Cups  Powdered Sugar -- Sifted
  5             Teaspoons  Boiling Water
  1 1/2      Teaspoons  Vanilla Extract
                 Pinch salt (to taste)
                 Walnut – Halves or chopped for topping
Preheat oven to 375°.  Grease cookie sheets.  Set aside.  In a medium bowl, stir together flour, baking soda, salt and baking powder.  Set aside.
In a large mixing bowl, beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.  Beat in eggs and vanilla.  Alternately add flour mixture and sour cream to beaten mixture, beating until combined after each addition.  Stir in chopped nuts.
Drop dough by rounded teaspoons (I used a size 60 scoop) 2 inches apart onto prepared cookie sheets.  Bake for 10-12 minutes or until edges are lightly browned.  Transfer to wire racks and let cool.
Prepare frosting, spread cookies with frosting.  If desired, top with additional walnut halves or chopped walnuts.
Frosting:  In a medium saucepan, heat and stir 1/2 cup butter over medium-low heat until golden brown.  (Do not scorch.)  Remove from heat.  Stir in powdered sugar, boiling water and vanilla.  Using a wooden spoon, beat until frosting is easy to spread.  Immediately spread on cookies.  If frosting begins to set up, stir in a small amount of boiling water.  Top cookies with nuts if desired, before frosting sets.
5 Dozen
2012 Cost:  $4.30 without extra nuts on top
 "Better Homes and Gardens Our Best Recipes"
Per Serving: 108 Calories; 5g Fat (41.4% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 64mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

1 comment:

  1. I used to make something similar to this when my children were small. No walnuts on top, just the frosting.

    Thank you for the memories Sue!


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