JUNIOR BAKING RECIPE 2011
Best-Ever Butterscotch Cookies

Recipe

½ cup butter
1 ½ cups light brown sugar, firmly packed
2 eggs, beaten
2 ½ cups sifted, all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream
1 teaspoon vanilla
2/3 cup butterscotch bits / morsels

• Cream together butter and sugar until well blended.
• Add eggs, which have been well beaten until fluffy.
• Sift together; flour, baking soda, baking powder and salt.
• Alternately add flour mixture with sour cream.
• Stir in vanilla and butterscotch bits.

Drop by well-rounded tablespoons on greased baking sheet about 2 ½ inches apart. Keep in mind you will be making 5 dozen cookies. Bake in moderate oven (350 ° F) 10 to 12 minutes, or until lightly brown and barely firm to the touch.

Brown Butter Icing

Melt ¼ cup butter in a small sauce pan and cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch). I find a long handled wooden spoon helps keep me from being burnt by splattering butter. Combine with 2 cups confectioners sugar and 3 or 4 tablespoons boiling water; beat until smooth and of spreading consistency. Since the icing has to cover 5 dozen cookies, do not spread too thick on each cookie.

Submit 6 cookies on a disposable plate for judging.

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