Frosted Butterscotch Cookies

The warm weather has left and it's now time for fall baking.  Things with pumpkin and spices will soon be here - and I can't wait.  This weekend I'm going to make Cider Doughnuts with fresh cider.....very excited.  So in honor of the transition of the seasons, I thought this cookie was a good way to segway into the colder weather.  This cookie is very similar to the Almond Sweets Cookie....and delicious.



yum yum yum

An extremely easy cookie that is sure to please everyone.  These cakelike cookies come together quickly and bake off nicely.  Before you know it, time to frost them.  And the frosting is the best part of these - a brown butter frosting. 

festive sprinkles too :)

I dropped some of these off to one of my taste testers who isn't a fan of chocolate (she got no amazing cupcakes) and I had no clue that she loved butterscotch.  Points to me :)  She was extremely happy to get these delivered to her.  Perfect fall cookie to make. 

Frosted Butterscotch Cookies

makes about 60

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups packed brown sugar

1/2 cup shortening

2 eggs

1 tsp vanilla

1 cup sour cream

Browned Butter Frosting

1. Line cookie sheets with parchment paper or Silpats.  Preheat oven to 375 degrees.  In a bowl, stir together flour, baking soda, baking powder and salt; set aside flour mixture.
2. In a large mixing bowl beat brown sugar and shortening with an electric mixer on medium-high speed for 30 seconds.  Add eggs and vanilla.  Beat until combined, scraping sides of bowl occasionally.  Alternately add flour mixture and sour cream to egg mixture, beating well after each addition.
3. Drop dough by rounded teaspoons 2" apart onto prepared cookie sheets.  Bake for 10-12 minutes or until edges are lightly browned.  Transfer cookies to wire rack and let cool. Frost with Browned Butter Frosting and let dry.  (Optional: top with festive sprinkles)

Browned Butter Frosting:  In a medium heavy saucepan heat and stir 1 stick of butter over medium-low heat until golden brown (do not scorch).  Remove from heat.  Stir in 3 1/2 cups sifted powdered sugar, 5 tsp boiling water and 1 1/2 tsp vanilla.  Beat to make a smooth, spreadable frosting.  Immediately frost cookies. (If frosting gets stiff, add a small amount of boiling water and stir until smooth).