Excited Sugar Butter Cookies

We are ‘excited’ to post this special recipe graciously given to us by one of our wonderful customers, Ronnelle J. Excited Sugar Butter Cookies is just what we want to nibble on when that 4pm sugar craving comes knocking at the door.

3 sticks butter, melted
1 teaspoon baking soda
½ teaspoon salt
1½ cups sugar
1 teaspoon vanilla
2 eggs
½ cup sour milk (Use regular milk with a tablespoon of vinegar)
4 cups flour
1 cup cashew crunch, broken into smaller pieces
Combine butter, vanilla, eggs and sour milk.  Mix to combine (1 minute).  In a separate bowl combine baking soda, salt and sugar.  Add sugar mixture to butter mixture.  Mix to combine 2 minutes.  Slowly add the flour to the mixture.  Next add the cashew crunch.

Form into logs (I make my log about 3 inches in diameter as I like a big cookie.)  Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.  Cut into ¼ inch thick rounds.  Place on cookie sheet.
Bake at 350 degrees for 5 minutes or so.  Do not overcook.

The frosting is:

One can of Eagle Brand Condensed milk (the small can)
1 box powdered sugar
1 teaspoon vanilla
1 stick butter

Mix until smooth.

(Over the years I have changed the frosting recipe to include a little bit more powdered sugar and a couple tablespoons of heavy whipping cream; I also put in a little more vanilla.  It is all about the frosting and the cashew crunch.)

I just recently included the cashew crunch to this recipe.  Excellent Cashew Crunch can be purchased from Vine and Table.  Check out their website at www.vineandtable.com

If you leave out the cashew crunch, do not form dough into logs.  Form into a round, refrigerate, then roll and cut out with cookie cutters.

For an additional festive touch: divide the frosting, add food color to each part and frost!

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 Vine & Table #301