First of all – YOU HAVE TO MAKE THESE COOKIES!!!!
When I am hungry for a snack in the afternoon, instead of doing what normal people do and grab some carrots in the fridge, I make cookies! I know it’s not the healthiest of snacks but cookies are so comforting! I am just like an emotional eater, but with or without the emotions…I just eat a lot all the time!
Back to cookies…
Oh Cookies!!! It seems like it’s always the perfect snack!
I love discovering new cookie recipes!! This one is now on top of my list for sure! And on top of Karl’s as well!
So the cookie itself is a butterscotch cookie and the icing is a brown butter icing. WOW is it ever good! And the cookie part is this fluffy and chewy cookie, which is quite different from the usual cookie recipe!
What are you waiting for? Go make some!!
Course: Dessert Yield: 40 servings Prep Time: 10 mins Cook Time: 25 mins
Ingredients
- 2 1/2 Cup of all purpose flour
- 1 Teaspoon of baking soda
- 1/2 Teaspoon of baking powder
- 1 1/2 Cup of packed brown sugar
- 1/2 Cup of butter, room temperature
- 2 eggs
- 1 Teaspoon of vanilla extract
- 8 Ounce of sour cream
- 2/3 Cup of chopped walnuts or pecans (more for decorations on top of the cookies)
- 1/2 Cup of butter
- 3 1/2 Cup of icing sugar
- 5 Teaspoon of boiling water
- 1 1/2 Teaspoon of vanilla
Instructions
- **The first 9 ingredients are for the cookies and the 4 following ingredients are for the icing.
- Preheat your oven to 375F.
- In a medium bowl, combine flour,baking soda,baking powder and a pinch of salt.
- In another bowl, cream together the butter and the brown sugar until well combined.
- Beat in the eggs and the vanilla extract.
- Add the flour mixture and the sour cream alternately and mix well after each addition.
- Add chopped nuts and mix well.
- Measure the dough into rounded teaspoon and drop them on a cookie sheet 2 inches appart.
- Bake for 10 or 12 minutes, or until the edges are lightly browned
- Cool on cookie rack.
- For the icing, in a medium saucepan, melt 1/2 cup of butter and stir until golden brown on medium low heat. Remove from heat. Remove any burnt pieces from the butter. Mix the icing sugar, 5 teaspoons of boiling water and 1 1/2 teaspoon of vanilla extract. Beat until icing is easy to spread. Icing the cookies immediately