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Frosted Butterscotch Cookies

List of Ingredients

2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 (8-ounce) carton dairy sour cream
2/3 cup chopped walnuts
1 recipe Browned Butter Frosting (see recipe, below)
Chopped walnuts or walnut halves (optional)


Recipe

Grease cookie sheets. Set aside. In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts.Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake in a 375 degree F. oven for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Spread cooled cookies with Browned Butter Frosting. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies.

Browned Butter Frosting: In a medium saucepan heat and stir 1/2 cup butter (no substitutes) over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in 3-1/2 cups sifted powdered sugar, 5 teaspoons boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to set up, stir in a small amount of additional boiling water. Makes about 1-1/3 cups frosting.

Make-ahead tip: Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature.