Holiday Parade Cookies with Browned Butter Frosting

Holiday Parade Cookies (aka Scotch Cookies)

Now that I have kids, I’ve swapped Black Friday shopping with Christmas decorating and preparing for our small town’s Holiday Parade the next day. In addition to collecting our mittens and hats hibernating in the attic, we also bake up some Scotch Cookies to snack on while we cheer on the parade. These soft, walnut-studded, brown butter-iced sugar cookies are one of my favorites and also fun for my sons to decorate with chopped walnuts and colored sugars. I like to bake these cookies first in my holiday rotation because they require a bit of attention in both browning the butter and ensuring that the cookies are baked just until they spring back when touched gently with your fingertips. They are especially delicious followed by sips of coffee or cocoa once the chill of outdoor air has firmed the icing.

Scotch Cookies
½ cup butter, softened
1 ½ cup light brown sugar
2 eggs
2 ¾ cup flour
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 cup sour cream
1 cup chopped walnuts
1 tsp vanilla

Icing
1 stick butter
2 ½ cups powdered sugar
1 tsp vanilla
3 tbsp very hot water, plus additional as needed

Beat butter and sugar until well combined. Add eggs and vanilla and beat well. Sift flour, baking powder, baking soda and salt and add to butter mixture. Beat to combine, then add sour cream. Fold in walnuts. Drop by rounded tablespoonfulls onto ungreased cookie sheet. Bake for 10-12 minutes, rotating trays halfway, or until cookie gently springs back when pressed with your fingertips.
For icing, melt butter in a medium saucepan until light brown in color. Pour into mixing bowl with powdered sugar and mix until crumbly. Add hot water and vanilla. Beat well and add additional hot water to desired consistency.
Frost cooled cookies and top with additional chopped walnuts and colored sugars if desired.

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This entry was published on November 24, 2012 at 3:21 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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