Yogurt Cookies with Brown Butter Frosting

That sounds weird.

 Maybe that's because these are really supposed to be sour cream cookies. With non-brown butter frosting.

Hey, I was trying to be healthy. For both our sakes. Because healthy and holidays are rarely in the same sentence. And in case you were confused on the healthy part, I'm referring to the yogurt, not the butter.

These cookies are delicious with or without the frosting (but let's be honest, who can pass up anything with brown butter?!?) and they are an easier/excellent replacement for sugar cookies (in case you don't feel like all that dough chilling, rolling out, and cookie cutting).

Yogurt (Sour Cream) Cookies
Makes about 3 dozen~From my Mom

1/2 c. softened butter
1 c. sugar
1 egg
1/2 tsp baking soda
1/2 tsp. salt
2 c. flour
1/2 c. yogurt/sour cream
1 tsp. vanilla

Frosting
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
hot water

Preheat oven to 350 degrees. Blend together butter and sugar, then add egg. Mix in the dry ingredients along with the sour cream and vanilla. Drop by rounded teaspoonful onto a greased/parchment lined baking sheet. Bake for 8-10 minute or just until edges start to brown (the time or temperature may vary depending on your oven). Cool on a wire rack, then frost.

To make the frosting-In a small saucepan, melt the butter over low heat, until it browns and starts to bubble, about 2 minutes. Stir in sugar and vanilla. Then add as much hot water as you need to reach a spreading consistency.(If you add too much water, just add a little more sugar). After frosting the cookies, top with sprinkles or decorate as you wish. (The frosting can also be colored)

*Make sure to frost cookies as quickly as possible as the icing will quickly harden. If it does harden, just reheat over low heat.*