Best Ever Butterscotch Cookies

READY IN: 42mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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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.
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