Brown Butter Cookies

adsense 336x280 Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.

Brown Butter Cookies

  • 2 cups Butter, with salt  
  • 2 cups Sugars, brown
  • 2 Egg, whole, raw, fresh
  • 2 teaspoons Vanilla extract
  • 1 teaspoon Leavening agents, baking soda
  • ½ teaspoon Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • ½ teaspoon Salt, table
  • 3 cups Wheat flour, white, all-purpose, enriched, bleached
  • ⅔ cup Nuts, pecans
  • 2 teaspoons Vanilla extract
  • 3 ½ cups Sugars, powdered
  • ½ cup Water, municipal

 Step 1
Preheat oven to 350 degrees F (175 degrees C).

 Step 2
Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.

 Step 3
Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.

 Step 4
Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.

 Step 5
In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies


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