1 1/2 c brown sugar
2 eggs
1 c sour cream
1 tsp vanilla
2 3/4 c flour
1/2 tsp baking soda
1 tsp salt
1 c chopped nuts (recipe calls for walnuts but I always use pecans)
Combine shortening, sugar, and eggs. Add sour cream & vanilla. Blend in flour, soda, & salt. Mix in nuts. Drop dough by rounded tablespoons, two inches apart on greased baking sheet. Bake about 10 minutes at 375 degrees. Spread cooled cookies with brown butter glaze.
Yield: 4 dozen 2.5" cookies
Brown Butter Glaze
Melt 1/2 c butter until golden brown. Blend in 2 c sifted confectioners sugar & 1 tsp vanilla. Stir in 2-4 Tbs hot water until icing spreads smoothly. (When browning your butter keep a sharp eye on it. It seems to take forever and then can go from brown to burned in an instant.)
I've had trouble with this original recipe for several (at least) years now. This year I omitted 1T sugar for each cup called for, I added 1T(rounded), to the 15 oz. container of Daisy sour cream and rounded another one of the T from the carton; also ran my finger through the measuring spoon of leavening to decrease it a little bit. These changes gave me back the tall, puffy cookies of days of yore.
ReplyDeleteOne suggestion for the glaze -- let the butter cool of awhile. Annie and I have both had trouble with the butter starting to ooze out of the frosting. A little hot water helps, also.
I made these the other day in an effort to restore a bit of Rasmussen-ness to our holiday season. Matt said ""They taste good, but they don't look like Mom's."
ReplyDeleteHe was right - not puffy enough. I think they might have been slightly undercooked as I am always afraid to overcook. The frosting was perfect though.