"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butterscotch Cookies, by Emily Hart, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
½ c butter 1½ c brown sugar 2 eggs 1 tsp vanilla 2½ c flour 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 c sour cream* 2/3 c chopped nuts *or substitute 1 c evaporated milk and 1 Tbsp vinegar
Brown Butter Icing: ¼ c butter 2 c sifted powdered sugar 2 or 3 Tbsp boiling water ½ tsp vanilla
Cream butter and sugar. Add eggs and beat until fluffy. Blend in vanilla. Add sifted dry ingredients alternately with butter mixture. Stir in nuts. Chill dough at least 2 hours. Drop by teaspoonful onto greased cookie sheet. Bake at 350° for 10 minutes, or until lightly browned. Makes 5 dozen. Frost with Brown Butter Icing. To make the icing, melt butter in small saucepan. Cook until butter stops bubbling and is nut brown. Pour over powdered sugar in mixing bowl and beat, adding enough water to make spreading consistency. Stir in vanilla and add a little more hot water if too thick.
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