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Categories:
butter vegetable shortening brown sugar eggs buttermilk vanilla all-purpose baking soda salt baking powder ground ginger ground nutmeg ground cinnamon raisins walnuts _____ brown butter butter sugar vanilla
Viewed: 35 - Published at: 3 years agoIngredients
- FOR THE COOKIES:
- 1/2 cups Butter, Softened
- 1/2 cups Vegetable Shortening
- 1-1/2 cup Packed Light Brown Sugar
- 2 whole Eggs
- 1/2 cups Buttermilk
- 1 teaspoon Pure Vanilla Extract
- 1-3/4 cup All-purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Nutmeg
- 1 teaspoon Ground Cinnamon
- 2-1/2 cups Quick Cooking Oatmeal
- 1 cup Raisins
- 1-1/2 cup Chopped Walnuts
- _____
- FOR THE BROWN BUTTER ICING:
- 1/2 cups Butter
- 3 cups Sifted Powdered Sugar
- 1 teaspoon Vanilla
Method
- Cookies:
- Cream together butter, shortening, and sugar until fluffy. Add eggs and beat until light in color. Add buttermilk and vanilla.
- Sift together dry ingredients; stir into the creamed mixture.
- Fold in oatmeal, raisins, and walnuts, blending well.
- Drop by rounded teaspoonfuls onto cookie sheets.
- Bake at 350° for 12 - 15 minutes.
- Drizzle with Brown Butter Icing.
- Icing:
- In a small saucepan, heat butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in powdered sugar and vanilla. Stir in enough water (3-4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
- Hint: Pour icing into a Ziploc bag, seal and clip off a tiny piece of the corner of the bag. Squeeze onto cookies.
- Yield: about 5 dozen cookies.
- Inspired by a Paula Deen recipe
