BEST EVER BUTTERSCOTCH COOKIES

Best Ever Butterscotch Cookies image

Provided by Judy from Hawaii

Time 42m

Yield 60 cookies

Number Of Ingredients 15

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1 tablespoon vinegar
1 cup evaporated milk (about)
1/2 cup butter or 1/2 cup margarine
1 1/2 cups brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
2 1/2 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup chopped nuts
60 walnut halves or 60 pecan halves
1/2 cup butter
2 cups sifted confectioners' sugar
2 -4 tablespoons boiling water

Steps:

Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
Beat in eggs & vanilla blending thoroughly.
Stir together dry ingredients.
Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
Stir in chopped nuts.
Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
Remove from baking sheets; cool on racks.
When cool, spread with frosting and press a walnut or pecan half into each cookie.
Frosting: Melt butter in a small sacepan.
Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
Beat until smooth & of spreading consistency.