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
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.
BROWN BUTTER FROSTING
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.