FROSTED BUTTERSCOTCH COOKIES #9

FROSTED BUTTERSCOTCH COOKIES #9 From Better Homes and Gardens 100 Best cookies periodical from 2010. My husband cannot stand nuts but wasn't aware these had any in them when he took his first bite. He ended up eating two and thought they tasted like little cakes--that's a pretty good review from a man who hates nuts!

1/2 cup shortening
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1-8ounce carton dairy sour cream
2/3 cup chopped walnuts (I used pecans)
Browned Butter Frosting
Chopped walnuts or walnut halves (optional--I didn't use these)

Preheat oven to 375 degrees. Grease a large cookie sheet, set aside (I lined my pans with parchment paper)

In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Alternately add flour and sour cream to shortening mixture, beating on low speed after each addision just until combined. Stir in the 2/3 cup nuts

Drop dough by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a preheated oven for 10-12 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.

Spread cookies with Browned Butter frosting. If desired top with additional chopped nuts. Makes about 60 cookies (I made 67 cookies)

Browned Butter Frosting:
In a medium saucepan heat 1/2 cup butter over medium-low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. Stir in 3 1/2 cups powdered sugar, 5 teaspoons boiling water and 1 1/2 teaspoon vanilla. If necessary, stir in additional boiling water, 1 teaspoon at a time, to make a frosting of spreading consistency. Use immediately. If frosting starts to set up, stir in a few more drops of boiling water.