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Print this Recipe    Butternut

Butternut Cookies
Serves: 36

1 pound butter, browned (2 cups) (reserve 1/2 cup browned butter for frosting)
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 cups flour
1 cup pecans, chopped (2/3 cup if measuring chopped pecans)

1/2 cup reserved browned butter
2 tsp. vanilla
3 cups powdered sugar
1/4 cup hot water

Brown butter in deep saucepan. To brown butter, place butter in
saucepan over medium heat for 5 to 8 minutes, or until nut-brown.
The butter will melt, then bubble, then foam, then turn nut-brown
quickly thereafter. Remove from heat. Reserve 1/2 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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