2 1/2 c all-purpose flour
1/2 t salt
1 t baking soda
1/2 t baking powder
1 1/2 c packed brown sugar
1/2 c shortening
1 t vanilla
1 8 oz carton dairy sour cream
2/3 c chopped walnuts
1/2 c butter
3 1/2 c sifted powdered sugar
5 t boiling water
1 1/2 t vanilla
Chopped walnuts or walnut halves (optional)
Preheat oven to 375 degrees. Grease cookie sheets. Set aside.
In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 t vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 c nuts.
Drop dough by rounded teaspoons 2" apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.
To make frosting, in a medium saucepan heat and stir 1/2 c butter over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 t vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves.
Make-ahead tip: Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature.
Time: 90 minutes Makes: 60
The original recipe can be found at: http://www.bhg.com/recipes/ recipedetail.jsp?recipeId=R092499.