Saturday, February 28, 2009

Butterscotch Cookies with Burnt Butter Icing

Butterscotch Cookies with Burnt Butter Icing 1/2 cup butter, softened 1 1/2 cups packed brown sugar 2 eggs 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup dairy sour cream 1 cup finely chopped walnuts Burnt Butter Icing (recipe folllows) Beat butter and sugar until light and fluffy. Blend in the eggs and vanilla. Mix well. Add combined dry ingredients alternately with the sour cream. Mix well after each addition. Stir in the nuts. Chill 4 hours or over night. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well buttered cookie sheets. Bake at 400 F. for 8 to 10 minutes or until lightly browned. Cool. Frost with Burnt Butter Icing. Burnt Butter Icing: Melt 6 tablespoons of butter in a small saucepan over medium heat. Continue heating until golden brown. Cool. Blend in 2 cups sifted powdered sugar and 1 tsp vanilla. Add 2 to 3 tablespoons water, a little at a time, until spreading consistency is reached. Diabetic Recipes Diabetic Recipes Diabetic Recipes Diabetic Recipes

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