Frosted Butterscotch Cookies
1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 t. vanilla
2 1/2 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. soda
1 c. commercially soured cream
3/4 c. chopped nuts
Cream butter and sugar. Add eggs and vanilla and beat well until light and fluffy. Sift together flour, salt, baking powder and soda. Add dry ingredients alternately with sour cream to first mixture. Stir in nuts. Drop by tablespoons onto very lightly greased cookie sheet about 2 inches apart. Flatten slightly with back of spoon. Bake in a moderately hot oven 400 degrees 10 to 12 minutes. Frost with Butterscotch Icing. Yield: 3 dozen.
Butterscotch Icing
6 T. butter
3 c. confectioners sugar
1 t. vanilla
1/4 c. hot water
Brown butter over low heat, add remaining ingredients and beat together well, add a litter additional water if necessary to make of spreading consistency.
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