Butterscotch Cookies

makes about 4 1/2 dozen cookies

Dough Ingredients:

• 2/3 cup butter, softened
• 1 1/2 cups packed brown sugar
• 2 eggs
• 1 tsp vanilla
• 1 tbsp vinegar
• 1 cup evaporated milk
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup finely chopped walnuts

Golden Glo Frosting Ingredients:

• 1/2 cup (1 stick) butter
• 3-4 cups confectioners' sugar
• 3/4 tsp vanilla
• 1/4 c. water

Directions:
Preheat oven to 350.

For the dough: Cream butter and sugar with an electric mixer until fluffy, about three minutes. Add eggs one at a time, beating well after each addition. Add vanilla.

Combine milk and vinegar in a measuring cup. In a bowl, sift together flour, baking soda, baking powder, and salt. Add flour mixture to creamed mixture in three batches, alternating with milk and ending with flour. Stir in walnuts.

Drop by teaspoons onto greased cookie sheets (or cookie sheets lined with Silpat or parchment paper). Bake for 12-15 minutes or until tops are golden brown. Transfer to wire drying racks and cool completely before frosting.

For the frosting: Melt butter in a small saucepan. Simmer over medium-low heat until butter begins to brown. Transfer to mixer and gradually beat in confectioners' sugar and vanilla. Add enough water to achieve a creamy spreading consistency.

Frost cookies and allow to dry before storing in an airtight container. Cookies may be topped with a walnut if desired.