Frosted Butterscotch Cookies

Grease cookie sheets. Set aside.

In a medium mixing bowl, stir together flour, salt, baking soda, and baking powder. Set aside.

In a large mixing bowl, beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and vanilla. Beat until well mixed.

Add dry mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in nuts.

Drop dough by rounded teaspoons 2 inches apart onto cookie sheets. Bake in a 375 degrees F oven for 10 to 12 minutes or until edges are lightly browned.

Transfer to a wire rack and let cool. Spread cooled cookies with Browned Butter Frosting. If desired, top with additional chopped walnuts or walnut halves.

For Browned Butter Frosting: In a medium saucepan, heat and stir butter over medium-low heat until golden brown (Do not scorch).

Remove from heat. Stir in sifted powdered sugar, water and vanilla. Beat until frosting is easy to spread. Immediately spread on cookies. If frosting begins to set up, stir in a small amount of additional boiling water.