2/3 c. butter
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 tbsp. vinegar
1 c. evaporated milk
2 1/2 c. sifted flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. chopped nuts

Cream butter and brown sugar until light and fluffy. Add eggs and beat well. Add vanilla and vinegar to evaporated milk. Sift dry ingredients and add alternately with milk to creamed mixture. Mix well. Stir in nuts. Bake at 350°F for 15 minutes.

FROSTING FOR BUTTERSCOTCH COOKIES:

1/2 c. butter
3 c. powdered sugar
1/4 c. boiling water

Cook 1/2 cup butter over medium heat until it stops bubbling and turns golden brown. Add 3 cups confectioners' sugar, then slowly stir in 1/4 cup boiling water. Beat until it holds shape. Decorate with whole nut if desired.