Recipe - Cindys Butternut Cookies

1 pound Butter; browned (reserve 1/2
cup browned butter for
frosting)
2 cup Brown sugar
2 Eggs
2 teaspoon Vanilla
1 teaspoon Baking soda
One half teaspoon Baking powder
One half teaspoon Salt
3 cup Flour
1 cup Pecans; chopped (2/3 cup if
measuring chopped pecans)

FROSTING
One half cup Reserved browned butter
2 teaspoon Vanilla
3 cup Powdered sugar
One fourth cup Hot water

From: Cindy@kamilche.wa.com (Cindy M. Carney)

Date: 22 Mar 1995 19:14:46 0600
I created this recipe last year in an attempt to emulate a cookie at a
local cookie house that went out of business. I feel I succeeded, but my
family and friends say I EXCEEDED their recipe with this one! It is truly
terrific note that browning the butter is the special secret in this
recipe. Do NOT neglect that step! And, you MUST use butter no margarine
or butter substitutes will perform well its place.

The dough is so rich, it tastes like praline candy. But, just wait until
you get it cooled and FROSTED!!! (yum, yum, yum!) After trying this
terrific cookie, you may be tempted to send me money, but please just
email me YOUR favorite baking recipe to Cindy@halcyon.com. That will be
sufficient recompense... (applause...) thank you... (bow...) thank you....

Brown butter in deep saucepan. To brown butter, place butter in saucepan
over medium heat for 5 to 8 minutes, or until nutbrown. The butter will
melt, then bubble, then foam, then turn nutbrown quickly thereafter.
Remove from heat. Reserve One half cup browned butter for frosting.

Beat browned butter and brown sugar together until the browned butter
isn't hot any more. Add eggs, vanilla, baking soda, baking powder, and
salt; beat thoroughly. Add 3 cups flour and chopped pecans, and mix well.

Drop by tablespoons onto ungreased cookie sheet. Bake at 350 degrees 10
minutes.

Combine frosting ingredients, beat well, and spread over cooled cookies.

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