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Butterscotch Cookies More Recipes Like This


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Ingredients: Metric Units
1/2 c. (1 stick or 1/4 lb.) butter
1 1/2 c. brown sugar
2 eggs
2 1/2 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
1 tsp. vanilla extract
2/3 c. coarsely chopped walnuts
Directions:
These cookies puff up into delicious little cakes. The brown sugar keeps them nice and moist. Really good plain, but terrific with a dollop of Browned Butter Icing.

You will need: Time. This dough is easier to work with if chilled first, and the cookies need to cool completely before frosting.

Just one more thing: The tang of the walnuts is a perfect counterbalance for the moist cake-like cookie, but if you're concerned about the nut tolerance of your audience, leave 'em out.

Cream butter and gradually add sugar. Beat in eggs.

In a medium bowl, sift together dry ingredients: flour, baking powder, baking soda, and salt.

Add dry ingredients to the batter alternately with the sour cream. Add vanilla. Stir in nuts, if you're using them.

Chill the dough in the refrigerator for 1-2 hours.

After dough has chilled, preheat oven to 400F.
Drop by teaspoonfuls on a baking sheet about 2 inches apart. Bake 10-12 min. at 400F or until bottoms are lightly browned. (Watch them carefully - all that brown sugar can lead to black bottoms really quickly.)

When cookies have completely cooled, spread with Browned Butter Icing.

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Contributed on: and modified on Saturday May 15th, 2010