Frosted Butterscotch Tea Cookies
November 16, 2021
Frosted Butterscotch Tea Cookies
Ingredients
- 2½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups packed brown sugar
- ½ cup shortening
- 2 large eggs
- 1 tsp vanilla extract
- 1 8oz container sour cream
- ⅔ cup chopped walnuts
Frosting:
- 1 stick butter
- 3½ cups sifted powdered sugar
- 5 tsp hot water
- 1½ tsp vanilla extract
- ⅓ cup chopped walnuts optional
Instructions
- Combine flour, salt, baking soda and baking powder in a bowl.
- In a large bowl, beat brown sugar and shortening with an electric mixer on medium.
- Add eggs and vanilla; beat until mixed.
- Add flour mixture, sour cream and nuts.
- Mix well and drop rounded teaspoon-size balls of dough about 2 inches apart onto cookie sheets treated with nonstick spray.
- Bake at 350° for 10 to 12 minutes or until edges are lightly browned.
Frosting:
- In a saucepan, melt butter over medium-low heat; remove from heat.
- Stir in powdered sugar, water and vanilla.
- Beat until frosting is easy to spread; fold in nuts, if desired.
- Immediately spread frosting on cooled cookies.
Notes
This recipe can be found in our Tennessee Hometown Cookbook. 
