Best 2 Frosted Butterscotch Cookies Recipes

CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS

Steps:

• Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
• Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
• Fold in butterscotch chips.
• Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
• In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
• Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.

FROSTED BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees.
• Grease cookie sheets, set aside.
• In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.
• Add baking soda, baking powder, and salt.
• Beat until combine, scraping side of bowl occasionally.
• Beat in eggs and vanilla until combined.
• Add flour and sour cream alternately to beaten mixture, beating until combined after each addition.
• Stir in the 2/3 cup nuts.
• Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
• Bake for 10-12 minutes or until edges are lightly browned.
• Transfer to wire racks and let cool.
• Spread cooled cookies with Browned Butter Frosting.
• If desired, top with additional chopped walnut or walnut halves.