The holidays are a wonderful time in our house and these butterscotch cookies make the holidays complete. I like to think of the "holidays" as starting at Halloween and going on until New Years. It just seems like after Halloween the days get busier and busier until winter's lull in January.
Cookies are my most favorite treats during the holidays, but I also love toffee too. My husband would argue that his favorite is the cheese ball. These cookies are among my most favorite because they have the rich taste of browned butter mixed with fresh walnuts straight from our own black walnut tree. You don't have to have the walnuts on top though. We split the batch right down the middle since I love having the walnuts and the kids aren't so crazy about them.
Make these cookies once and they will be on your holiday baking list year after year. They are just that good!
And our next post I'll include our favorite treats of the season! If you're looking for gifts and haven't quite found the perfect one yet, check out my favorite foodie gift list. Unfortunately, it just keeps growing!
I'm off to study again. Finals are this week. I am so excited to be done and have a few weeks to spend with the family visiting all of our favorite Christmas places!
- 1 ½ cups packed brown sugar
- ½ cup butter
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla
- 2 ½ cups unbleached all purpose flour
- 1 (8 ounce) carton fat free sour cream
- ½ cup chopped walnuts (optional)
In a mixing bowl, cream together butter and sugar until fluffy on medium speed. Turn mixer speed to low, add in remaining ingredients, mix until well incorporated. Drop by rounded teaspoons onto a cookie sheet. Bake at 350 degrees 8-10 minutes or until cookies are lightly browned. Cool cookies before frosting.
BUTTERSCOTCH COOKIE FROSTING
½ cup butter
3 ½ cups powdered sugar
5 tsp + boiling water
1 ½ tsp vanilla
In a saucepan, brown butter over medium low heat. (Apx 5-7 minutes). Be careful not to scorch the butter. Remove butter from heat and mix in powdered sugar, boiling water, and vanilla. Use a wooden spoon and stir until the frosting is easy to spread. (You may need to add more than the 5 tsp of water. Sometimes I have to add up to a tablespoon or more. Make sure you only add the water a tsp at a time). Immediately spread the frosting on the cookies and top with walnuts if desired. If frosting begins to harden, stir in a tsp of boiling water to soften.
Adapted from Better Homes and Gardens
Walnut Butterscotch Cookies by She Wears Many Hats
Dark Chocolate Butterscotch Walnut Cookies by My Little Celebration
Santa's Salt and Pepper Butterscotch Pine Nut Cookies by Lorie's Mississippi Kitchen