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Browned Butter Cookies with Caramel Frosting
Prep 2hr0min
Total2hr0min
Ingredients11
Servings48
Ingredients
Cookies
1cup butter (do not use margarine)
2cups packed brown sugar
1/2cup milk
2eggs
3 1/2cups Gold Medal™ all-purpose flour
1teaspoon baking soda
1/4teaspoon salt
Caramel Frosting
1/2cup butter or margarine
1cup packed brown sugar
1/4cup milk
2cups powdered sugar
Directions
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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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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.
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