Preparation / Directions:
Beat shortening (or butter) in a medium mixing bowl with an electric mixer
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
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
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
sifted powdered sugar, 1 1/2 teaspoons vanilla and 5 to 6 teaspoons hot
Beat until frosting is easy to spread. Use immediately. If frosting begins
set as you work, stir in a few drops hot water, beat until smooth again.