The incredible flavor of browned butter icing makes this cookie a winner!

Butterscotch Cookies with Brown Butter Icing

Cookies:

1/2 cup butter, softened
1 1/2 cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup finely chopped walnuts

 

Brown Butter Icing:
6 tablespoons butter
2 cups sifted powdered sugar
1 teaspoon vanilla
2 to 3 tablespoon hot water

1. Cookies: Beat butter and sugar until light and fluffy. Blend in eggs and vanilla; mix well. Add combined dry ingredients alternately with sour cream, mixing well after each addition. Stir in nuts. Chill 4 hours or over night.
2. Drop rounded teaspoonfuls of dough, 3 inches apart, onto well-buttered cookie sheet.
3. Bake at 400°F (205°C) for 8 to 10 minutes or until lightly browned. Cool. Frost with Brown Butter Icing.
4. For Brown Butter Icing: Melt butter in small saucepan over medium heat; continue heating until golden brown. Cool. Blend in sugar and vanilla. Add enough water to reach spreading consistency.

Makes 5 dozen cookies.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.