Frosted Butterschotch Cookies

Ok so this week I am 2 days late, but better late than never! Time is definitely a fleeting thing these days unfortunately there is never enough of it and at the same time way too much of it... and before I get all philosophical I better get on with the cooking.
 I finally found time to make these cookies yesterday and they were amazing... a lot of my recipes on my site are mine but I have to confess this on is courtesy of Better Homes and Gardens because I love butterscotch and when I saw this recipe I couldn't resist! These cookies turn out so moist and cake like and the frosting is well rather like frosting on the cake!

Frosted Butterscotch Cookies
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 cups packed brown sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 8-ounce carton dairy sour cream
2/3 cup chopped walnuts
1/2 cup butter (no substitutes)
3-1/2 cups sifted powdered sugar
5 teaspoons boiling water
1-1/2 teaspoons vanilla
Chopped walnuts or walnut halves (optional)


Preheat oven to 375 degrees F. Grease cookie sheets. Set aside.

In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 teaspoon vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts.

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

To make frosting, in a medium saucepan heat and stir 1/2 cup butter (no substitutes) over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies.