Recipe(tried): Best-Ever Butterscotch Cookies with Brown Butter Frosting (1970's)

BEST-EVER BUTTERSCOTCH COOKIES

1 tablespoon vinegar
1 cup evaporated milk
1/2 cup butter
1 1/2 cups brown sugar, firmly packed
2 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 walnuts or pecans
Brown Butter Frosting (recipe follows)
Walnut or pecan halves

Put vinegar in a 1 cup measure, add evaporated milk and set aside.

Beat butter until light; add brown sugar and beat until mixture is light and fluffy. Beat in eggs and vanilla to blend thoroughly.

Sift together flour, baking soda, baking powder and salt.

Stir evaporated milk and add alternately with dry ingredients to creamed mixture. Stir in chopped nuts. Drop by rounded tablespoonfuls of dough 2 1/2 inches apart on lightly greased baking sheet.

Bake at 350 degrees F for 10-12 minutes or until lightly browned and barely firm to touch. Remove cookies to cool on racks.

When cool spread with Brown Butter Frosting and press a walnut or pecan half in each cookie.

BROWN BUTTER FROSTING
Makes enough to frost 5 dozen cookies

1/2 cup butter
2 cups confectioners' sugar
2 to 4 tablespoons boiling water

Melt butter in a small saucepan and cook over medium heat, stirring constantly until butter stops bubbling and is nut brown in color (do not scorch). Combine with confectioners' sugar and 2 to 4 tablespoons boiling water; beat until smooth and of spreading consistency.

Makes 5 dozen
Recipe: Homemade Cookies (1971, Farm Journal)