Butterscotch Cookies With Burnt Butter Icing Recipes

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BROWN BUTTER COOKIES



Brown Butter Cookies image

Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.

Provided by Heather Walker

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h20m

Yield 60

Number Of Ingredients 12

2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
⅔ cup chopped pecans
2 teaspoons vanilla extract
3 ½ cups confectioners' sugar
½ cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
  • Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
  • Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
  • In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g

BURNT BUTTER FROSTING



Burnt Butter Frosting image

This unusual frosting recipe is made with burnt butter! It is excellent on yellow cakes, and I always get rave reviews. Do not substitute margarine for butter in this recipe!

Provided by Cheryl

Categories     Desserts     Frostings and Icings     Buttercream

Time 11m

Yield 12

Number Of Ingredients 4

½ cup butter
4 cups confectioners' sugar
4 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the butter is a nice tan color. If it gets dark brown or black you have allowed it to burn too long. When butter has been "burned" remove the saucepan from the heat.
  • Slowly mix in confectioners' sugar and vanilla. Beat on high speed of an electric mixer until light and fluffy. Beat in the milk a tablespoon at a time until desired spreading consistency is achieved. Use frosting immediately, as this frosting will set up quickly.

Nutrition Facts : Calories 224.5 calories, Carbohydrate 39.9 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 54.9 mg, Sugar 39.2 g

BROWNED BUTTER COOKIES WITH CARAMEL FROSTING



Browned Butter Cookies with Caramel Frosting image

Here's one of those cookies that is enjoyed many ways--frosting first or nibbled all around. One things is certain: Everyone loves them!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 48

Number Of Ingredients 11

1 cup butter (do not use margarine)
2 cups packed brown sugar
1/2 cup milk
2 eggs
3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Steps:

  • Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
  • In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.

Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 30

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  • Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g

SOUR CREAM COOKIES W/ BURNT BUTTER ICING



Sour Cream Cookies W/ Burnt Butter Icing image

This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!

Provided by Tina7836

Categories     Drop Cookies

Time 30m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 12

1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter (for icing)
2 cups powdered sugar (for icing)
1 teaspoon vanilla (for icing)

Steps:

  • Mix together:.
  • Shortening, granular sugar & eggs.
  • Stir in:.
  • Sour cream and vanilla.
  • Sift together & stir in: (an electric mixer may be used).
  • Flour, soda, baing powder and salt until well mixed.
  • Chill in refridgerator for at least 1 hour.
  • Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
  • Icing: (Icing lovers may want to double, I recomend it!).
  • While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
  • Remove from stovetop.
  • Blend in powdered sugar gradually.
  • Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
  • **You may want to use different food colorings to suit the holiday/occation**.

Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6

BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING



Butterscotch Cookies With Burnt Butter Icing image

My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!

Provided by mainecooncat

Categories     Drop Cookies

Time 40m

Yield 60 cookies

Number Of Ingredients 14

1/2 cup butter
1 1/2 cups packed brown sugar
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2/3 cup walnuts, chopped
4 tablespoons butter
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla
1 -2 tablespoon hot water

Steps:

  • Cookies.
  • Cream butter.
  • Add sugar and eggs, cream together.
  • Sift flour, baking powder, baking soda, and salt together.
  • Add to sugar mixture with sour cream and vanilla.
  • Blend in nuts.
  • Chill until firm enough to drop onto cookie sheet.
  • Bake 10-15 minutes at 400°.
  • When cool, ice with.
  • Burnt Butter Icing.
  • Melt butter until golden brown.
  • Blend in confedtioner's sugar and vanilla.
  • Stir in 1-2 T hot water until icing spreads smoothly.
  • This amount of icing is enough to frost about 30 cookies.

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