Tag Archives: Frosting

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

Ingredients

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)

Directions

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.)

 

 

 

 

 

 

Chocolate Marshmallow Brownie Cookies

By Joycey Miller

Darling little Joyce “claimed” that she can’t cook or bake but said she’d like to come to the cookie exchange anyways. She went pinning and found this recipe for Chocolate Marshmallow Brownie Cookies. Being skeptical of my impending illness based on her claim, I tasted them with caution. What a stinkin’ little fibber! Joyce CAN bake, and these cookies were delicious!

Joyce did show up a little late and had to add her frosting after she got here, but it was well worth the wait and how fun it was to watch Joyce master that icing bag. Now what is she going to do with that electric mixer she went out and bought just to make these cookies?

 

These cookies were chocolaty and gooey like a s’more and were very yummy. I’m on to you now Joyce. Maybe next time I need to plan a steak dinner exchange and see what you “can’t cook”.

Ingredients

For Cookie:

  • 1 milk chocolate cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

For Frosting:

  • 1 stick (1/2 cup) margarine, softened
  • 1/4 cup milk
  • 1 – 2 teaspoon vanilla (depending on your taste)
  • 3 teaspoons cocoa
  • 2 – 3 cups powdered sugar

Directions

  1. Mix all cookie ingredients together. Roll into 1 – 1 1/2 inch balls. Place on cookie sheet and bake at 350° F for 5 – 6 minutes.
  2. Pull the cookie sheet out of the oven and place 6 – 7 mini marshmallows on top of each cookie. Put the cookie sheet back into the oven for 2 – 2 1/2 minutes (no longer!) The marshmallows will slightly puff up.
  3. Let the cookies cool on the cookie sheet for a couple of minutes, then remove to a wire rack to cool.  Once they are completely cooled, put the frosting on top.
  4. Combine all frosting ingredients with a hand mixer then frost cookies.