Best-Ever Butterscotch Cookies
1 tablespoon vinegar
1 cup (about) evaporated milk
1/2 cup butter or regular margarine
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
Walnuts or pecan halves
Brown Butter Frosting:
1/2 cup butter
2 cups sifted confectioners sugar
2 to 4 tablespoons boiling water
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 rounded tablespoonfuls of dough about
2-1/2-in. apart onto lightly greased baking sheet. Bake in moderate
oven (350') 10 to 12 minutes, or until lightly browned and barely
firm to touch. Remove cookies and cool on racks. When cool, spread
with Brown Butter Frosting and press a walnut or pecan half in each
cookie.
Brown Butter Frosting: Melt butter in 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 boiling water; beat until smooth and of spreading consistency.
(Makes enough to frost about 5 dozen cookies) |