Drop- Best-Ever Butterscotch Cookies
List of Ingredients
- 1 tablespoon vinegar
- 1 cup evaporated milk
- 1/2 cup butter or margarine
- 1 1/2 cups brown sugar, firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups sifted flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chopped walnuts or pecans
- Walnut or Pecan Halves, to top cookies, if desired
- Brown Butter Frosting
- 1/2 cup butter
- 2 cups confectioners' sugar
- 2 to 4 tablespoons boiling water
Instructions
- Put vinegar in a 1-cup measure; add evaporated milk and set aside.
- Beat butter until light; add brown sugar and beat until mixture is light and fluffy. Beat in eggs and vanilla to blend thoroughly.
- Sift together flour, baking soda, baking soda, baking powder and salt.
- Stir evaporated milk and add alternately with dry ingredients to creamed mixture.
- Stir in chopped nuts.
- Drop rounded tablespoonsfuls of dough about 2 1/2" apart onto lightly greased baking sheets.
- Bake in moderate oven (350 degrees F) 10 to 12 minutes, or until lightly browned and barely firm to touch. Remove cookies and cool on racks. When cook, spread with Brown Butter Frosting and press walnut or pecan half in each cookies. Makes about 5 dozen.
- For Frosting: Melt butter in small saucepan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
- Combine with confectioners' sugar and 2 to 4 tablespoons boiling water; beat until smooth and of spreading consistency. Makes enough to frost about 5 dozen cookies.
Final Comments
from Farm Journal's Country Cookbook
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