Frosted Butterscotch Cookies

I found this recipe in the Better Homes and Gardens All-Time Favorite Cookbook. It is now one of my all time favorite cookies. The flavor is out of this world and they freeze really well. Even when frosted. The only thing I did wrong was NOT freeze most of them. I have absolutely NO willpower and ate most of them in 2 days. So if you are like me, freeze them all. They defrost in a flash so do not panic!

Ingredients:

1 1/2 cups packed brown sugar

1/2 cup shortening

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 eggs

1 tsp vanilla

2 1/2 cups all purpose flour

1 8oz container sour cream

2/3 cup chopped walnuts

1 recipe Browned Butter Frosting

Directions:

Preheat oven to 375 degrees. Grease cookie sheets; set aside.

In a large mixing bowl, beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add baking soda, powder and salt. Beat until combined. Beat in eggs and vanilla until combined. Add flour and sour cream. Beat until well mixed. Add nuts.

Drop by rounded teaspoons 2 inches apart onto prepared sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to wire racks and let cool. Frost with Browned Butter frosting. Makes approx. 40 cookies.

Browned Butter Frosting

1/2 cup butter

3 1/2 cups powdered sugar

1 1/2 teaspoons vanilla

5 TBSP boiling water (may need more, so boil extra)

In a medium saucepan heat and stir butter over medium low heat until golden brown. (Do not scorch.) Remove from heat. Stir in remaining ingredients. Using a wooden spoon (or be like me and use a mixer) beat until frosting is spreadable, adding more water as necessary. Use immediately because this frosting will harden.

 

 

Mexican Wedding Cookies

INGREDIENTS
1 cup butter
1/2 cup white sugar
1 teaspoons vanilla extract
1 Tablespoon maple syrup
2 teaspoons water
2 cups all-purpose flour
1/2 cup chopped almonds, pecans or walnuts
1/2 cup crushed Heath Bar candy
2 cup powdered sugar

DIRECTIONS
Cream the butter and sugar in a medium sized bowl. Stir in vanilla, syrup and water. Add the flour, nuts and candy. Mix well. Cover and chill for at least an hour.
Preheat oven to 325 degrees.
Shape dough into balls. Place on an ungreased cookie sheet about an inch apart and bake for 15 minutes or until light golden brown. While cookies are baking, pour half of your powdered sugar into an oblong pan. Once cookies are done, let them cool for 2 minutes. Then place them into your pan of powdered sugar and cover with the rest of the sugar. Let them cool and don’t eat too many! For best results, store them in an airtight container.