After I met his grandparents, we would go to visit them and his grandma would make the most wonderful lunches for us. Seriously, that wonderful lady could cook. It was so nice to sit around the table for an hour and have a great meal and conversation. After lunch it was quiet time for a little bit, which was really nice as well. These cookies were almost always there for us and I always ate too many of them. Still do, but now I have to make them to eat them.
- 1/2 c. butter
- 1 1/2 c. brown sugar
- 2 eggs
- 1 c. sweetened condensed milk or half and half
- 1 tsp. vinegar
- 2 1/2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- Cream butter, sugar and eggs in large mixing bowl. Sift and mix together flour, baking soda, baking powder and salt.
- In another bowl, combine the milk or half and half with the vinegar and mix well. Add the vanilla to the milk mixture. Add dry ingredients a little at a time to creamed mixture, alternating with the milk, mixing well.
- When the dough is mixed well, place on ungreased cookie sheet in teaspoonfuls, about 2 inches apart. Bake at 350° for 10-12 minutes, or until golden brown. Cool on a wire rack.
- 1/2 c. butter
- 2 c. powdered sugar
- 1/4 c. cold water
- Cook butter in a saucepan over low heat until it turns an amber color and it stops bubbling. Be sure not to burn it. (see picture below)
- Remove from heat and add two cups of powdered sugar and 1/4 cup cold water. Beat until spreadable.
- Spread on cookies while the frosting is still warm. Allow the cookies to sit until the frosting is
Store cookies in an air tight container. I like to put some parchment paper between the layers so they don’t stick together.