Recipe: Das Dutchman Essenhaus Restaurant Butterscotch Cookies with Brown Butter Frosting

DAS DUTCHMAN ESSENHAUS RESTAURANT BUTTERSCOTCH COOKIES

FOR THE COOKIES:
1 1/2 cups brown sugar, packed
1/2 cup shortening
2 eggs
1 tsp vanilla
3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
8 oz sour cream
1 cup nuts, coarsely chopped (plus more for optional garnish)
FOR THE BROWN BUTTER FROSTING
1/4 cup butter
2 cups powdered sugar, sifted
2 tablespoons boiling water
1/2 teaspoon vanilla
1 tablespoon additional hot water; if required

Preheat oven to 375 degrees F.

In a mixing bowl, beat together the brown sugar and shortening with an electric mixer till combined. Add the eggs and vanilla; beat till combined; set aside.

Stir together the flour, baking soda, baking powder and salt. Add dry ingredients and sour cream alternately to beaten mixture. Stir in 1 cup nuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets.

Bake in a 375 degree oven for 8 to 10 minutes or till tops are lightly browned. Remove to wire rack; cool.

PREPARE THE BROWN BUTTER FROSTING:
In a saucepan, melt and cook 1/4 cup butter over medium heat till lightly browned. Pour the butter over 2 cups sifted powdered sugar in a mixing bowl. Add 2 tablespoons boiling water and 1/2 teaspoon vanilla. Stir till combined. If frosting begins to thicken as it cools, stir in a small additional amount of hot water. Makes 2/3 cup frosting.

Frost cooled cookies with warm frosting. If you like, sprinkle chopped nuts on frosted cookies.

Makes 48 cookies
From: Das Dutchman Essenhaus Restaurant, Eagle Creek Resort
Source: Midwest Living Magazine