Butterscotch sour cream cookes with brown butter icing
- For cookies -
1/2 cup butter
1 1/2 cup lightly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
3/4 cup chopped pecans
- For icing -
6 T. butter
3 cups powdered sugar
1 tsp. vanilla extract
1/4 cup hot water
Cookies:
Cream the butter and sugar together. Add eggs and vanilla extract. Beat with electric mixer until light & fluffy. Sift flour, salt, baking powder and baking soda in seperate bowl. Add dry ingredients to wet ingredients then add sour cream. Stir in nuts. Chill for 30 minutes. Drop by Tablespoonfulls onto ungreased cookie sheet, 2 inches apart. Flatten slightly with the back of a spoon. Bake 10-12 minutes in 350* oven. Cool before frosting.
For frosting:
Brown butter over low heat, add all ingredients and mix well.