Frosted Butterscotch Cookies Food

BUTTERSCOTCH BUTTERCREAM FROSTING - 2 METHODS

Steps:

• In the bowl of a stand mixer with the paddle attachment cream the butter and salt until pale, light, and fluffy Pro-tip - the butter must be room temperature otherwise it will make a lumpy buttercream
• Next, add the butterscotch sauce in two batches making sure to combine well. Pro-tip - the mixing will look very soft, loose, and almost curdled. Just keep whipping.
• Next, add the powdered sugar and continue to whip. Once all the powdered sugar is well-combined turn the mixer to medium-high and whip for three full minutes until light and fluffyPro-tip - the butter and cream in the butterscotch sauce will whip into a light and airy buttercream so don't skip the whipping.
• Finally, add the vanilla extract and combine well.
• In the bowl of a stand mixer with the paddle attachment, whip the butterscotch sauce with the premade buttercream until light and fluffy. Pro-tip - if you don't whip enough the buttercream will be a soft consistency.

FROSTED CORN FLAKE CEREAL CLUSTERS

Steps:

• In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal.
• Drop onto wax paper lined cookie sheet and chill. Enjoy!

FROSTED BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in flour.Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool., Tint frosting with food coloring if desired. Frost cookies. Decorate as desired.

FROSTED BUTTERSCOTCH COOKIES

Steps:

• 1. Preheat oven to 375F. Grease cookie sheet; set aside.
• 2. In a large mixing bowl, beat the brown sugar and shortening with electric mixer on medium speed until well mixed. Add baking soda, baking powder, and salt. Beat until combined. Beat in eggs and vanilla, until well mixed. Add the flour and sour cream, alternating the two, mixing well after each addition. Stir in 2/3 cup chopped walnuts.
• 3. Drop dough by rounded teaspoons 2 inches apart on cookie sheets. Bake for 10-12 minutes, or until edges are lightly browned. Cool completely.
• 4. In a medium saucepan, heat and stir 1/2 cup butter until golden brown, do not scorch! Remove from heat. Stir in powdered sugar, water and vanilla. Using a wooden spoon, mix until icing can spread easy. You can add additional water, if needed to make icing spread. Spread on each cookie. Makes 5 dozen cookies.

CARAMEL FROSTED CHOCOLATE CHIP BUTTERSCOTCH BARS

Steps:

• Preheat the oven to 350º. Line a half-sheet pan (13x18 inches) with non-stick foil or grease regular foil with butter or cooking spray.
• Using an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until fluffy, about 2 minutes.
• Add the eggs and vanilla and continue beating for another minute.
• In a bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the batter mixture on low speed until incorporated.
• Stir in the chocolate chips. Pour into the prepared pan, smoothing the top. Bake until the bars are set and slightly puffed, about 25 to 30 minutes.
• Cool completely before icing.
• When brownies are cool, spread icing evenly over the top. Let them sit for about 30 minutes to allow the icing to firm up before cutting into squares.
• Icing: In a saucepan set over medium heat, melt 1 cup butter with 2 cups firmly packed golden brown sugar.
• Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
• Using an electric mixer fitted with a paddle attachment, beat 4 cups powdered sugar, 1/3 cup half-and-half and 1 tablespoon vanilla on medium speed until creamy, about 1 minute.
• Add the melted butter mixture and beat until combined.

FROSTED BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees.
• Grease cookie sheets, set aside.
• In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.
• Add baking soda, baking powder, and salt.
• Beat until combine, scraping side of bowl occasionally.
• Beat in eggs and vanilla until combined.
• Add flour and sour cream alternately to beaten mixture, beating until combined after each addition.
• Stir in the 2/3 cup nuts.
• Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
• Bake for 10-12 minutes or until edges are lightly browned.
• Transfer to wire racks and let cool.
• Spread cooled cookies with Browned Butter Frosting.
• If desired, top with additional chopped walnut or walnut halves.

CARAMEL FROSTED PUMPKIN COOKIES WITH BUTTERSCOTCH CHIPS

Steps:

• Cream together shortening and 1 cup sugar. Note: I have recently experimented by substituting 1/4 cup of the shortening for a healthy, butter-flavored margarine -- using all butter or margarine tends to make the cookies spread out and not hold their shape, however). Add pumpkin and egg and cream lightly until fluffy (I usually use a hand mixer for this).
• Combine flour, soda, cinnamon and salt; mix into cream mixture. (I usually switch to a wooden spoon, to keep the mixture light and fluffy -- you don't want to overbeat).
• Fold in butterscotch chips.
• Drop by teaspoons on an ungreased cookie sheet, and bake at 375 degrees for 10 to 12 minutes or until done (I sometimes find it takes a little longer, depending on humidity, the size of the cookie, etc.). Refrigerate remaining dough, covered, while other cookies are baking.
• In the meantime, make the frosting: combine the butter and milk in a small saucepan and cook until sugar is dissolved (or, you can cook in the microwave, about 30 seconds+/-). Let cool for several minutes (mixture will be still be warm). Stir in the powdered sugar, sifted, then add vanilla; whisk well until smooth.
• Frost cookies fresh out of the oven and while frosting is still somewhat warm; frosting will harden as it sits out; if necessary, reheat for a few seconds in the microwave until pliable again and/or add a few more drops of milk and restir.