From the Recipe Box- Butterscotch Cookies


I posted this pic on Instagram last night & so many people we're asking for the recipe I wanted to post about it here.  

This is the quintessential fall cookie if you ask me.  Nutty, chewy, flavorful & the brown & creme color combo is so perfect.  These are one of our families favorite cookies to make.  I was lucky enough to have grown up on these because they were a favorite of my Grandma Hall to make.  
She always had a batch of cookies in her cookie jar all the time.  I'm also glad that I have this recipe written out in her handwriting 

{a real treasure to me} 
-You can tell that this recipe card has been well used- it's Miss Mace's favorite cookie to bake-  
-Loved that my Grandma shared with me what to do in a pinch in case I didn't have some Sour Cream.  So thoughtful!-

1/2 C. Shortening
1 1/2 C. Brown Sugar
2 Eggs
1 C. Sour Cream
2/3 C. Chopped Nus [either pecans or walnuts}
2 1/2 C. Flour
1 tsp. Soda
1 tsp. Vanilla
1/2 tsp. Baking Powder
1/2 tsp. Salt 

Cream butter & Sugar together.  Add eggs & sour cream.  Sift in all dry ingredients.  Fold in Vanilla & nuts.  This is a wet dough.  Use a cookie scoop or 2 spoons to scoop out the dough to an ungreased cookie sheet.  Bake in a 350 degree oven for 10 minutes.  

Let cookies cool & frost 

Brown Buttered Icing 
{the real treat to this cookie!}

Melt 1/2 Cup butter over medium heat until it looks a little brown
{this is what gives the cookie it's butterscotch flavor}
Add: 3 T. hot water
1 tsp. vanilla
Powdered Sugar {about 1/4-1/2 a bag}
to browned butter. 

Stir until it's mixed together & smooth.  This isn't a thick frosting.  You want it a little runny so that you can spread the icing out with the back of a spoon onto the cookie.  Work quickly as icing tends to cool quickly.  

These cookies are really old fashioned, that's what I love about them.  No 2 really look alike but they are delicious to eat.