Best Ever Butterscotch Cookies

“Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.”
READY IN:
42mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
  2. Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
  3. Beat in eggs & vanilla blending thoroughly.
  4. Stir together dry ingredients.
  5. Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
  6. Stir in chopped nuts.
  7. Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
  8. Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
  9. Remove from baking sheets; cool on racks.
  10. When cool, spread with frosting and press a walnut or pecan half into each cookie.
  11. Frosting: Melt butter in a small sacepan.
  12. Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
  13. Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
  14. Beat until smooth & of spreading consistency.

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