Best Ever Butterscotch Cookies With Browned Butter FrostingFrom krumkake 7 years ago
- cookies shopping list
- 1 tablespoon vinegar shopping list
- 1 cup evaporated milk shopping list
- ½ cup butter, softened shopping list
- 1½ cups brown sugar shopping list
- 2 eggs shopping list
- 1 teaspoon vanilla extract shopping list
- 2½ cups white flour shopping list
- 1 teaspoon baking soda shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon salt shopping list
- ⅔ cup diced pecans or walnuts or cashews (optional) shopping list
- Browned butter frosting shopping list
- ½ cup butter (do not use margarine) shopping list
- 2 cups powdered sugar shopping list
- about 2 to 4 tablespoons half-and-half or whole milk (may need a bit more) shopping list
- ½ teaspoon vanilla extract shopping list
How to make it
- Put vinegar in a 1 cup measuring cup and add the evaporated milk to it; set aside.
- With a mixer, beat together butter and brown sugar until light and fluffy.
- Beat in the eggs and extract.
- In a separate bowl, mix together flour, baking soda, baking powder and salt.
- By hand, alternately stir in the milk mixture and the flour mixture into the butter mixture until all ingredients are blended together well.
- Stir in the nuts, if used.
- Spray baking sheets lightly with cooking spray.
- Drop cookies by spoonfuls onto the baking sheets.
- Bake at 350 degrees for 8 to 12 minutes, until cookies are very lightly browned on the bottoms.
- Remove cookies from baking sheet and cool on racks or waxed paper.
- When cookies are cooled, frost and allow to set out on waxed paper until frosting becomes firm.
- Store cookies with waxed paper between layers to prevent frosting from sticking to the other cookies.
- For frosting, place butter in a small saucepan (large enough to hold the 2 cups powdered sugar when it is added!).
- Over medium heat, melt the butter.
- While stirring constantly, continue to cook the butter until it stops bubbling and has turned a very light caramel color.
- You must be very careful not to scorch or burn the butter – you just want a slight golden color to it.
- Quickly remove the pan from the heat and add the powdered sugar and extract.
- Stir in enough half-and-half to make the frosting spreadable.
- This frosting will become firm as it sets, so you may need to add more half-and-half to it when you are ready to frost the cookies.
The Cookkrumkake Chicago Suburbs, IL
The Rating5 people
My husband is a huge fan of caramel and butterscotch. I intend (fingers crossed) to make these for his birthday next weekend!crabhappychick in Pittsburgh loved it
Heaven forbid Krum....Im gonna have to get out that mumu again..... Mercy these sound good... I can taste them with my cuppa coffee right now..zena824 in Somewhere, USA loved it
Oh Krummie, can I be one of your grandkids? I will behave.organicmama in loved it
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