Butterscotch Cookies With Burnt Butter Icing Recipes

BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Steps:

• Cookies.
• Cream butter.
• Add sugar and eggs, cream together.
• Sift flour, baking powder, baking soda, and salt together.
• Add to sugar mixture with sour cream and vanilla.
• Blend in nuts.
• Chill until firm enough to drop onto cookie sheet.
• Bake 10-15 minutes at 400°.
• When cool, ice with.
• Burnt Butter Icing.
• Melt butter until golden brown.
• Blend in confedtioner's sugar and vanilla.
• Stir in 1-2 T hot water until icing spreads smoothly.
• This amount of icing is enough to frost about 30 cookies.

SOUR CREAM COOKIES W/ BURNT BUTTER ICING

Steps:

• Mix together:.
• Shortening, granular sugar & eggs.
• Stir in:.
• Sour cream and vanilla.
• Sift together & stir in: (an electric mixer may be used).
• Flour, soda, baing powder and salt until well mixed.
• Chill in refridgerator for at least 1 hour.
• Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
• Icing: (Icing lovers may want to double, I recomend it!).
• While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
• Remove from stovetop.
• Blend in powdered sugar gradually.
• Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
• **You may want to use different food colorings to suit the holiday/occation**.

BURNT BUTTER FROSTING

Steps:

• Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
• Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

OLD FASHIONED BUTTER COOKIES WITH BUTTER FROSTING

Steps:

• Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours.
• Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour.
• Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets.
• Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack.
• Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.

BIG-BATCH BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture and mix well (bowl will be full.), Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

BROWNED BUTTER COOKIES WITH CARAMEL FROSTING

Steps:

• Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
• In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.