Butterscotch Cookies with Burnt Butter Icing
Course: Candies & Sweets, Cookies & Bars
1st Gen Author: Emily Hansen
Cookies:
- 1/2 cup butter, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup finely chopped walnuts (toasted is best!)
Burnt Butter Icing:
- 6 tbsp butter, Browned (see below)
- 2 cups sifted powdered sugar
- 1 tsp vanilla
- 2-3 tbsp water
For Cookies:
Beat butter & sugar until light & fluffy.
Blend in eggs & vanilla; mix well.
Add combined dry ingredients alternately with sour cream, mixing well after each addition. Stir in nuts.
Chill 4 hours or over night.
Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheet. (Can use parchment paper).
Bake @ 400 for 8 to 10 minutes or until lightly browned.
Cool completely prior to frosting with Burnt Butter Icing.
For Frosting:
Melt butter in small saucepan over medium heat: continue heating until golden brown. Let cool.
Into cooled browned butter, blend in powdered sugar & vanilla. Add water, a little at a time, until spreading consistency is reached.
