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Butterscotch Cookies with Burnt Butter Icing

COOK MODE
Course: Desserts
Category: Cookies & Bars
1st Gen Author: Emily Hansen

Ingredients

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

Instructions

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.