These cookies come from the 1950s edition of the Betty Crocker cookbook. That is the one my mom has, so when I grew up and had my own kitchen, I searched used bookstores until I found that exact book. My brothers and I grew up gobbling these cookies. Frankly, I will tell you, that although the cookies are great, it’s the frosting that makes these cookies so good. Browned butter. I wish there was a room freshener with that flavor. Or a candle. Or a perfume.
I made a double batch, knowing that my family would have a fit if I filled the house with the tantalizing smell of these being made and then mailed them all away. Then, I forgot to double the frosting, so half didn’t get any. I threw that bunch into the freezer, packed up three dozen into three boxes and fed the kids the remaining cookies. Then I realized that I forgot to take any pictures. How fortunate that I had some in the freezer!
1. Info for Brown Sugar Drops with Browned Butter Frosting
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Brown Sugar Drops with Browned Butter Frosting
- 1½ cups brown sugar
- 2 eggs
- 1 cup sour cream (I used reduced fat)
- 1 tsp vanilla
- 2¾ cups all purpose flour
- 2 cups powdered sugar
- 1 tsp vanilla (I used vanilla bean paste)
- 2-4 Tbsp hot water
3. Directions:
- Cream margarine and brown sugar.
- Add eggs, sour cream and vanilla.
- Combine dry ingredients and mix in.
- Refrigerate at least 1 hour!!
- Drop dough onto parchment or silpat lined baking sheets (or lightly grease)
- Bake at 400 degrees F, 9-10 minutes or until springy.
- Remove to cool on rack.
- To make icing, heat butter until it turns a nutty brown.
- Remove from heat and blend in powdered sugar.
- Add vanilla and 1-2 Tbsp water at a time until reaches desired consistency.
- Spoon over cookies.
- Hurry, this icing will harden if left too long.
