Brown Sugar Drops with Browned Butter Frosting

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Last year, I found out about the Great Food Blogger Cookie Swap on the reveal day.  I was so sad to have missed such a cool opportunity to connect with other bloggers.  I immediately signed up on the email list to get in on this year’s swap.  I was a little sad that I had to send a new-to-my blog recipe until I started making my Photo Recipe Box and realized that there are still quite a few family favorites that aren’t here.

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!

Print Brown Sugar Drops with Browned Butter Frosting Author: 1950s Betty Crocker Cookbook  

Ingredients

• ½ cup margarine (original recipe called for shortening)
• 1½ cups brown sugar
• 2 eggs
• 1 cup sour cream (I used reduced fat)
• 1 tsp vanilla
• 2¾ cups all purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup butter
• 2 cups powdered sugar
• 1 tsp vanilla (I used vanilla bean paste)
• 2-4 Tbsp hot water

Instructions

1. Cream margarine and brown sugar.
2. Add eggs, sour cream and vanilla.
3. Combine dry ingredients and mix in.
4. Refrigerate at least 1 hour!!
5. Drop dough onto parchment or silpat lined baking sheets (or lightly grease)
6. Bake at 400 degrees F, 9-10 minutes or until springy.
7. Remove to cool on rack.
8. To make icing, heat butter until it turns a nutty brown.
9. Remove from heat and blend in powdered sugar.
10. Add vanilla and 1-2 Tbsp water at a time until reaches desired consistency.
11. Spoon over cookies.
12. Hurry, this icing will harden if left too long.

3.1.09

I’d like to thank the bloggers who sent me cookies: Ashley from Shugary Sweets, Chung-Ah from Damn Delicious and Nicole from Life’s a Batch

And if you would like to be on the email notification list for next year’s swap, sign up HERE.