COOKIE

OLD-FASHIONED BUTTERSCOTCH COOKIES

• ½ cup (1 stick) butter, softened

Beat the butter and sugar until incorporated. Add eggs and beat until fluffy. In another bowl, whisk the baking soda, baking powder, salt and flour. Beat the dry ingredients into the butter mixture alternately with the sour cream. Stir in vanilla and nuts. Refrigerate at least 1 hour.

Heat oven to 375 degrees. Drop dough onto greased cookie sheet about 2 ½ inches apart. Bake 10 to 12 minutes, until lightly browned. Cool cookies on pan briefly, then on wire racks.

Meanwhile, make icing: Melt butter in a small saucepan over medium-low heat, cooking until deep brown. Remove from heat and stir in confectioners' sugar, vanilla and 1 tablespoon boiling water. Add another tablespoon water if mixture is not of spreading consistency. Beat until smooth and glossy.

Frost cooled cookies. Makes 5 dozen.

Note: To make soured milk, pour 1 tablespoon white vinegar into a 1-cup measure. Add enough evaporated or whole milk to make 1 cup. Stir and let stand 15 minutes.

Per cookie: 80 calories (36 percent from fat), 3.3 g fat (1.9 g saturated, 0.9 g monounsaturated), 15.1 mg cholesterol, 0.9 g protein, 11.9 g carbohydrates, 0.2 g fiber, 67.8 mg sodium.

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