Crispy Browned Butter Cookies
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1⁄2 Cup (8 tbs)|
|Dairy sour cream||8 Ounce (1 Carton)|
|Coarsely chopped walnuts||1 Cup (16 tbs)|
|Browned butter icing||1 Cup (16 tbs) (1 Recipe)|
In medium mixing bowl stir together flour, baking soda, baking powder and salt.
In large mixing bowl beat brown sugar and margarine on medium speed of electric mixer until well combined.
Beat in eggs and vanilla until fluffy.
Add dry ingredients to margarine mixture along with sour cream, mixing well.
Stir in walnuts.
Drop by heaping teaspoons, 2 inches apart, onto 3 ungreased cookie sheets.
Bake in preheated 325°F convection oven on racks #1, #3 offset and #4 for 7 to 8 minutes (or bake in preheated 350°F radiant bake oven 9 to 10 minutes) or until cookies are set.
Remove from cookie sheets and cool on wire racks.
Frost with Browned Butter Icing.
Makes about 54 cookies.