Ingredients:
Cookies:
1/2 c. (1 stick) butter, softened
1 1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
2 1/2 c. flour
8 oz. sour cream (sm. carton)
1 c. chopped nuts (pecans/walnuts)
Browned Butter Icing:
1/4 c. (1/2 stick) butter
2 c. sifted powdered sugar
2-4 tbsp. boiling water
Instructions:
1. Beat butter for 30 seconds. Beat in brown sugar, eggs, and vanilla until fluffy.
2. Sift together flour, baking soda, baking powder, and salt; add to butter mixture. Add sour cream & mix well. Fold in nuts.
3. Drop by teaspoons 2 inches apart on parchment-lined baking sheet. Bake at 350 degrees for 10-12 minutes.
Icing:
1. In small saucepan, heat 1/4 c. butter over medium heat until golden brown, the color of light brown sugar. Remove from heat.
2. Stir in 2 c. sifted powdered sugar. Add enough boiling water to make icing spreadable, 1 tbsp. at a time. Use whisk or electric mixer to stir smooth.
3. Immediately frost cooled cookies; icing will set quickly.