Butterscotch Cookies

These cookies are delicious!! I found the recipe in an old edition of Better Homes and Gardens and fell in love! The butterscotch frosting is wonderful. (I’m constantly eating that over the cookie). The cookies are so SOFT! And the combination of the two is wonderful! A must try cookie!!

BUTTERSCOTCH COOKIES

INGREDIENTS

• 1 1/2 cups packed brown sugar
• 1/2 cup butter
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla
• 2 1/2 cups unbleached all purpose flour
• 1 (8 ounce) carton fat free sour cream
• 1/2 cup chopped walnuts (optional)

DIRECTIONS

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

INGREDIENTS

1/2 cup butter

3 1/2 cups powdered sugar

5 tsp + boiling water

1 1/2 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.

Nutrition Facts: 105 cal/cookie, 5 g fat, 2 g sat fat, 63 mg sodium, 14 g carb, 0 gm fiber, 1 gm protein