Nutmeg Sour Cream Drop Cookies With Browned Butter Frosting

This is my first year in participating in the Great Food Blogger Cookie Swap. Let me tell you... it was AWESOME!

It was so exciting to get 3 dozen cookies in the mail! I totally forgot about this and then I received a package and thought.... WHO IS THIS FROM?? I don't know this person. My girls were saying that I shouldn't open the package. It was quite hysterical.
Of Course... I opened them and sure enough... COOKIES!
Yea... The Great Food Blogger Cookie Swap had began!
I was really excited for the next two packages of cookies to come! They were all amazing cookies!

First and foremost this was for a great cause... Cookies for Kids Cancer. They had over six hundred participants. They raised over $13,000 dollars!!! I was so happy to be able to help such a great cause!

Ok... now onto the cookie I chose. This was not it. I made another cookie.. and it didn't turn out to my liking. So... I went on the hunt in all my cookbooks and found this recipe. I knew right away it would  be a winner! It is a winner!
Why is this cookie a winner? In my book... you need a soft cookie. A moist cookie. A cookie that the taste lingers in your mouth after you have eaten one. This cookie did that! My family loved these cookies. I know you will too!

Here is the recipe: 

Nutmeg Sour Cream Drop Cookies With Browned Butter Frosting

By Carrie Perrins
* Adapted from Better Homes and Gardens Annual Recipes 1998

• 2 ½ cups all purpose flour
• 1 tsp. baking soda
• ½ tsp. baking powder
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 1 ½ cups packed brown sugar
• ¾ cup shortening
• 2 slightly beaten eggs
• 1 tsp. finely shredded lemon peel
• 1 Tbsp. lemon juice
• ⅔ cup sour cream
• ⅔ cup chopped walnuts
• walnut halves-optional

1. Preheat oven to 375 degrees.
2. Stir together flour, soda, baking powder, nutmeg and salt. Set aside.
3. In a large mixing bowl beat brown sugar and shortening with and electric mixer on medium to high speed until combined. Beat in eggs, peel, and juice.
4. Add flour mixture and sour cream.
5. Stir in chopped walnuts.
Drop by teaspoon 2 inches apart onto greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool. Spread cooled cookies with Browned Butter Frosting (see below for recipe). If desired top each cookie with a walnut.
Makes about 40 cookies.

Browned Butter Frosting

• 3 Tbsp butter
• 2 cups powdered sugar
• 2 Tbsp. milk
• 1 tsp. vanilla

In small saucepan heat and stir 3 Tbsp. butter until browned. Remove from heat. Slowly beat in 2 cups sifted powdered sugar, 2 Tbsp milk, and 1 tsp. vanilla until smooth and creamy.
*This is a thick frosting. Don't start this frosting until you are actually ready to frost the cookies. I used a ziplock baggie and created an S shape on the cookie. They are good with and without the frosting!

Just gorgeous!



Here are the other cookies that I have made and LOVE... I know you will love them too!

Chocolate Peppermint Icebox Cookies

Peanut Butter Oatmeal White Chocolate Cookies

Rocky Road Cookies 

And go here to my find my favorite COOKIE... the TWIXERDOODLE! 

I am so glad that I got to participate in this cookie swap... and can't wait to get all the amazing cookie recipes. Enjoy this one! 

This is the third annual blogger Cookie Swap. To find the first year, 2011 go here and here. For 2012, go here and here.  I am going to go browse now. I am sure I will be pinning most of these to my cookie board on Pinterest. You can find me here on Pinterest. I would love for you to follow me! 

To follow me on Facebook go here. To follow me on Instagram go here. I would love for you to follow me! I follow back!!!

Thanks to Lindsay and Julie for hosting The Great Food Blogger Cookie Swap. Go check them out!

Happy Cookie Swap Friends!
Carrie