Frosted Butterscotch Cookies

Course : Cookies
Serves: 60 cookies
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/2 Cup shortening (I use butter)
1 1/2 Cups packed brown sugar
1 Teaspoon baking soda
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1 package sour cream -- (8 ounce)
2 large eggs
1 Teaspoon vanilla
2/3 Cup chopped walnuts
1 recipe Browned Butter Frosting (See Below)
1/2 Cup Walnut Halves (optional)

Preparation / Directions:

Beat shortening (or butter) in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda and salt; beat until combined, scraping sides of bowl occasionally. Beat in sour cream, eggs and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and chopped nuts with wooden spoon. Drop by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake in a 375~F. oven for 10 to 12 minutes or until edges are lightly browned. Transfer to wire racks and cool. Spread cooled cookies with Browned Butter Frosting, topping each cookie with a walnut half, if desired. BROWNED BUTTER FROSTING: Heat and stir 1/2 cup (no substitutes) in a medium saucepan over medium-low heat until golden brown (do not scorch). Remove from heat. Stir in 3 1/2 cups sifted powdered sugar, 1 1/2 teaspoons vanilla and 5 to 6 teaspoons hot water. Beat until frosting is easy to spread. Use immediately. If frosting begins to set as you work, stir in a few drops hot water, beat until smooth again.


Nutritional Information:

2384 Calories (kcal); 104g Total Fat; (37% calories from fat); 39g Protein; 344g Carbohydrate; 476mg Cholesterol; 2931mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Cookies Recipes