If you're from the 1950's and a fan of Betty Crocker's recipes, well, I'm sure you will absolutely love these Browned Butter Frosted Cookies.
Here's everything you need to know to make it right.
1 Hr 10 Mins
Make sure you're quick with the spooning of the frosting. Leave it too long and scooping it out will be a lot harder. You'd like it easy peasy, isn't it?
The Story Behind it.......
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 for the email list to get in on this year’s swap.
I was a little sad that I had to send a new-to-me 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!