Best Ever Butterscotch Cookies

Total Time
42mins
Prep 30 mins
Cook 12 mins

Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.

Ingredients Nutrition

Directions

  1. Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
  2. Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
  3. Beat in eggs & vanilla blending thoroughly.
  4. Stir together dry ingredients.
  5. Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
  6. Stir in chopped nuts.
  7. Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
  8. Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
  9. Remove from baking sheets; cool on racks.
  10. When cool, spread with frosting and press a walnut or pecan half into each cookie.
  11. Frosting: Melt butter in a small sacepan.
  12. Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
  13. Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
  14. Beat until smooth & of spreading consistency.

Reviews

(2)
Most Helpful

As written, this recipe did not work well for me. Using the 2 1/2 cups of flour, the cookies turned out paper thin and very crisp. I tried adding more flour until they were puffy and softer. I added a total of 3/4 cup additional flour. The flavor was very good in both versions. I think Butter Pecan Cookies would be a more appropriate name though. I also ended up adding more confectioner's sugar to the icing. It was almost 1 cup more to get the icing spreadable. Everyone who tried them loved them. So with the mentioned corrections, these cookies would be a 5-star recipe.

Marg (CaymanDesigns) February 27, 2008

Mmmm good. I did add an extra 1/2 cup of pecans because I thought the batter was a little to thin. Then I put them in the fridge for a couple hours. I used a 1 1/2" cookie scoop and got 54 cookies. I only made 1/2 the icing recipe as I wasn't sure I could cook the butter without burning it. I think I took it off the heat too early as it was only an amber colour. I didn't have to add any water to it, in fact I added more icing sugar to get it the right consistency. I had enough icing to do 26 cookies. Hope the pics are OK by you.

Dorel November 29, 2004

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