Frosted Butterscotch Cookies
Better Homes and Gardens January '97

I have made this several times to take to group events and they have disappeared quickly--I get lots of request for the recipe. It is a soft type of cookie and the frosting is wonderful.

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 slightly beaten eggs
1 tsp vanilla
1 8-oz. carton dairy sour cream
1/2 cup chopped walnuts
1 recipe Browned Butter Frosting
Walnut halves for garnish (optional)

In a bowl stir together flour, baking soda, baking powder, and salt; set aside. In a medium mixing bowl beat sugar and shortening with an electric mixer on medium to high speed till thoroughly combined. Add eggs and vanilla. Beat till thoroughly combined. Alternately add flour mixture and sour cream, beating after each addition. Stir in chopped walnuts.

Drop dough by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake in a 375° oven for 10 to 12 minutes or till edges are lighly browned. Cool cookies on a wire rack. Spread cooled cookies with Browned Butter Frosing, topping each cookie with a walnut half, if desired. Makes about 60 cookies.

Browned Butter Frosting
In a medium saucepan heat and sitr 1/2 cup butter over medium-low heat till golden brown (do not scorch). Remove from heat. Stir in 3 1/2 cups sifted powdered sugar, 1 1/2 teaspoons vanilla, and 5 to 6 teaspoons hot water. Beat till frosting is easy to spread. Use immediately. If frosting begins to set up as you work, stir in a few drops hot water; beat smooth again. Makes about 1 1/3 cups frosting,