I wasn’t really sure what I was expecting with this cookie.
I found it interesting that vinegar was called for. Combined with the milk, you get a buttermilk flavor, almost.
The batter is quite thin once all the ingredients are added. The problem with the thin batter is the the cookies expand quite a lot.
After the first tray was removed from the oven, I did not have a lot of hope.
So I tried again, moving the cookies further apart. The cookies weren’t touching anymore, so I guess that worked.
The cookies had an almost cake like texture. And, honestly, I didn’t think they had a lot of flavor. They were kind of meh.
The icing wasn’t that interesting either.
Maybe I expect too much from my cookies. My husband’s office certainly liked them. ..
Brown Sugar Cookies
2/3 Cup Butter
1 1/2 Cups Brown Sugar
2 Eggs
1 Teaspoon Vanilla
1 Tablespoon Vinegar
1 Cup Evaporated Milk
2 1/2 Cups Sifted Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Chopped Walnuts
BROWN BUTTER FROSTING
1/2 Cup Butter
3 Cups Sifted Confectioners’ Sugar
1/4 Cup Boiling Water
Cream butter and brown sugar until light. Add eggs, beat well. Add vanilla and vinegar to milk. Sift dry ingredients and add alternately with milk to creamed mixture. Fold in walnuts. Drop by tablespoonfuls 2 inch apart on a greased baking sheet. Bake in a 350 degree oven for 15 minutes. Cool on a wire rack. For frosting, melt butter over medium heat until light golden brown. Add sugar, then water. Beat until frosting holds its shape. Spread and swirl about 2 teaspoons of frosting onto each cooled cookie.
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