Butterscotch Cookies With Burnt Butter Icing Recipe

Name: Butterscotch Cookies With Burnt Butter Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies; 1/2 cup butter; 1 1/2 cups packed brown sugar; 2 large eggs; 2 1/2 cups flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 cup sour cream; 1 teaspoon vanilla; 2/3 cup walnuts, chopped; Icing; 4 tablespoons butter; 1 cup confectioners' sugar, sifted; 1/2 teaspoon vanilla; 1 -2 tablespoon hot water

Servings: persons

Cookies
1/2 cup butter
1 1/2 cups packed brown sugar
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2/3 cup walnuts, chopped
Icing
4 tablespoons butter
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla
1 -2 tablespoon hot water

1
Cookies.
2
Cream butter.
3
Add sugar and eggs, cream together.
4
Sift flour, baking powder, baking soda, and salt together.
5
Add to sugar mixture with sour cream and vanilla.
6
Blend in nuts.
7
Chill until firm enough to drop onto cookie sheet.
8
Bake 10-15 minutes at 400u00b0.
9
When cool, ice with.
10
Burnt Butter Icing.
11
Melt butter until golden brown.
12
Blend in confedtioner's sugar and vanilla.
13
Stir in 1-2 T hot water until icing spreads smoothly.
14
This amount of icing is enough to frost about 30 cookies.

1405

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cookies, 1/2 cup butter, 1 1/2 cups packed brown sugar, 2 large eggs, and more.

Yes, Butterscotch Cookies With Burnt Butter Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cookies With Burnt Butter Icing

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