Sunday, June 10, 2012

Sugar Cookies With A Twist

It's officially time to head back to Charlottesville.  Time for sweaty campers, lots of friendship bracelet-making, super couch lounging, teeter runs, soccer, and CAMP LIFE to begin.  Can't wait :)

This calls for a celebration- and one last time to bake before leaving TX (for now :))





I found this recipe on Let's Dish and have honestly never had this type of sugar cookie before, so I thought I'd give it a try :)

The twist: browned butter.

Not only does this give the cookie a nuttier flavor, it makes the house smell wonderful :)

Although these cookies are a little bit more labor intensive than your regular sugar cookie, it's worth it.

Happy Summer!

Browned Butter Sugar Cookies






































Ingredients
14 tbsp. butter
1/4 cup granulated sugar
2 cups packed dark brown sugar, divided
2 cups + 2 tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 large egg + 1 egg yolk
1 tbsp. vanilla

Directions
Heat 10 tbsp. butter in a small uncoated saucepan over medium heat until melted (about 2 min).
Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma (1-3 min.) - be careful not to burn!
Remove from burner and transfer browned butter to mixing bowl.
Stir remaining 4 tbsp. butter into the hot butter to melt; set aside for 15 minutes.

Meanwhile, preheat oven to 350F, making sure oven rack is in middle of oven.
In a small bowl or shallow dish, mix granulated sugar and 1/4 cup packed brown sugar; set aside.
Combine flour, baking soda, and baking powder together in a separate medium bowl; set aside.

Add remaining 1 3/4 cups brown sugar along with the salt to cooled butter and mix until no sugar lumps remain (30 sec).
Scrape down sides of bowl with a rubber spatula.
Add egg, egg yolk and vanilla; mix until fully incorporated.
Add flour mixture and mix until just combined.
Form dough into 1 1/2in. balls, and roll them in the sugar mixture to coat.
Place on baking sheet and bake 8-10 minutes.
Cool for 1-2 minutes then transfer cookies to cooling rack.








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