Dee's Best-ever Butterscotch Cookies


  • 1 tablespoon white vinegar

  • 1 cup evaporated milk

  • 1/2 cup butter

  • 1 1/2 cup brown sugar, tightly packed

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 1/2 cups flour, sifted

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2/3 cup walnuts or pecans, chopped

      Brown Butter Frosting

  • 1/2 cup butter

  • 2 cups powdered sugar

  • 2 to 4 tablespoons boiling water

  • Pecan or walnut halves 



  • Preheat oven to 350 degrees.

  • Put vinegar in a 1 cup measuring cup, add evaporated milk and set aside.

  • Beat butter until light, add brown sugar and beat until mixture is light and fluffy.

  • Beat in eggs and vanilla to blend thoroughly. Sift together flour, baking soda , baking powder and salt. Stir in evaporated milk alternately with dry ingredients to cream mixture.

  • Stir in chopped nuts.

  • Drop rounded tablespoons of dough about 2 1/2 inches apart onto a lightly greased baking sheet. Bake for 10 to 12  minutes or until lightly browned and barely firm to the touch. Remove cookies and cool on rack.

  • When cookies are cool, spread with Brown Butter Frosting and finish each cookie with a walnut or pecan half. Makes about 5 dozen cookies.


  • Melt 1/2 cup butter in small sauce pan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut brown in color (do not scorch).

  • Combine with 2 cups of sifted powdered sugar and 2 to 4 tablespoons of boiling water. Beat until smooth and of spreading consistency. Makes enough to frost about 5 dozen cookies.

Dirk FucikSweet Stuff