Butterscotch Cookies With Burnt Butter Icing Recipes

Steps:

• Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
• In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.

Steps:

• Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
• Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

Steps:

• Cookies.
• Cream butter.
• Add sugar and eggs, cream together.
• Sift flour, baking powder, baking soda, and salt together.
• Add to sugar mixture with sour cream and vanilla.
• Blend in nuts.
• Chill until firm enough to drop onto cookie sheet.
• Bake 10-15 minutes at 400°.
• When cool, ice with.
• Burnt Butter Icing.
• Melt butter until golden brown.
• Blend in confedtioner's sugar and vanilla.
• Stir in 1-2 T hot water until icing spreads smoothly.
• This amount of icing is enough to frost about 30 cookies.

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Steps:

• Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
• Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
• Beat in eggs & vanilla blending thoroughly.
• Stir together dry ingredients.
• Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
• Stir in chopped nuts.
• Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
• Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
• Remove from baking sheets; cool on racks.
• When cool, spread with frosting and press a walnut or pecan half into each cookie.
• Frosting: Melt butter in a small sacepan.
• Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
• Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
• Beat until smooth & of spreading consistency.