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Browned Butter Cookies with Caramel Frosting

  • Prep 2 hr 0 min
  • Total 2 hr 0 min
  • Ingredients 11
  • Servings 48

Ingredients

Cookies

1
cup butter (do not use margarine)
2
cups packed brown sugar
1/2
cup milk
2
eggs
3 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1/4
teaspoon salt

Caramel Frosting

1/2
cup butter or margarine
1
cup packed brown sugar
1/4
cup milk
2
cups powdered sugar
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
160
Calories from Fat
55
% Daily Value
Total Fat
6g
0%
Saturated Fat
4g
0%
Cholesterol
25mg
0%
Sodium
85mg
0%
Total Carbohydrate
26g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

To save time, 1 container Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting can be substituted for the caramel frosting in this recipe.

In this recipe, butter is necessary to obtain the browned butter flavor in the icing. Margarine will not provide the same flavor or color and will take longer to brown.

Directions

  • 1 Heat oven to 400°F. In heavy 2-quart saucepan, melt butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
  • 2 In large bowl, mix browned butter, brown sugar, milk and eggs with spoon. Stir in flour, baking soda and salt. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • 3 Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
  • 4 Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread frosting on cooled cookies.

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