Shelly's Recipe

BUTTERSCOTCH COOKIES WITH BROWN BUTTER

Category: Cookies

ICING
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

Brown Butter Icing:
6 tbsp butter
2 cups sifted powdered sugar
1 tsp vanilla
2 to 3 tbsp hot water

Beat butter and sugar until light and fluffy. Blend in eggs and 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 tspfuls of dough, 3 inches apart, onto well-buttered cookie sheet. Bake at 400 for 8 to 10 minutes or until lightly browned. Cool. Frost with Brown Butter Icing.

Brown Butter Icing: Melt butter in small saucepan over medium heat; continue heating until golden brown. Cool. Blend in sugar and vanilla. Add enough water to reach spreading consistency.