Best Ever Butterscotch Cookies

Name: Best Ever Butterscotch Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 60 cookies
Ingredients: 1 tablespoon vinegar; 1 cup evaporated milk (about); 1/2 cup butter or 1/2 cup margarine; 1 1/2 cups brown sugar, firmly packed; 2 large 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 nuts; 60 walnut halves or 60 pecan halves; 1/2 cup butter; 2 cups sifted confectioners' sugar; 2 -4 tablespoons boiling water

(2)

Recipe by Judy from Hawaii

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.

People talking

Join In Now Join the conversation!

READY IN: 42mins

YIELD: 60 cookies

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon vinegar
1

cup evaporated milk (about)
¹⁄₂

cup butter or 1/2 cup margarine
1 ¹⁄₂

cups brown sugar, firmly packed
2

large 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 nuts
60

walnut halves or 60 pecan halves
Brown Butter Frosting
¹⁄₂

cup butter
2

cups sifted confectioners' sugar
2 -4

tablespoons boiling water

DIRECTIONS

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