Frosted Butterscotch Cookies

By Shirley Floody a.k.a. G.G.

I must confess that I cannot believe I am not a diabetic by now. My brother and I should have been named Hansel and Gretel because being raised in my house was a sugary wonderland. My mom makes the most delicious desserts and decorated cakes. She decided to make these frosted butterscotch cookies that she came across in an old recipe book and I must say they were quite delicious. One bite and I was back frolicking through the gum drop mountains!

This is the last cookie recipe from our wonderful cookie exchange. I hope one or more of these delicious recipes inspired you to make some for yourself or loved ones this holiday season.

Have a blessed Christmas!

Prep time: 45 minutes

Baking time: 10 minutes per batch

Makes 60 cookies


For Cookie:

  • 1/2 cup shortening
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1  8-ounce carton dairy sour cream
  • 2/3 cup chopped walnuts

For Frosting:

  • 1/2 cup butter
  • 3 1/2 cups confectioners sugar
  • 5 teaspoons boiling water
  • 1 1/2 teaspoons vanilla
  • Additional walnuts (optional)


For Cookie:

  1. Preheat oven to 375° F. Grease a large cookie sheet and set aside.
  2. In a large bowl beat shortening with an electric mixer on medium-high speed for 30 seconds. Add brown sugar, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally.
  3. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addition just until combined. Stir in the 2/3 cup walnuts.
  4. Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in preheated oven for 10 – 12 minutes or until edges are lightly browned. Transfer cookies onto a wire rack to cool.
  5. Spread cookies with Browned Butter Frosting. If desired, top with additional walnuts.

For Frosting:

  1. In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns  light golden brown.
  2. Remove from heat. Stir in 3 1/2 cups confectioner’s sugar, 5 teaspoons boiling water, and 1 1/2 teaspoons vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make frosting of spreading consistency. Use immediately. (If frosting starts to set up, stir in a few more drops of boiling water.)







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