BURNT BUTTER BROWN SUGAR COOKIES
Steps:
- Preheat 350 Melt 10 T. of the butter and cook until it browns. Watch carefully so it doesn't burn. Take it as far to dark before burn. Pour into a bowl and add the remaining butter to melt and cool the butter. Set aside and let cool. Stir brown sugar into butter. Add vanilla, molasses & salt Add eggs, mix together. Combine dry ingredients in a seperate bowl and stir. Add to sugar and blend together. Use large cookie scoop or tablespoon to form large balls of dough. Drop in a mix of brown sugar and white sugar to coat. Place on cookie sheet with space between cookies. Bake 12 minutes. Let cool 5 min on the pan before transfering to cooling rack
BURNT BUTTER COOKIES
Steps:
- 1. Cream margarine and add light brown sugar 2. Add eggs and vanilla 3. Sift together flour, soda and salt and add to above alternately with the commercial sour cream. 4. Add chopped walnuts 5. Chill one hour at least and between bakings. 6. Put teaspoons of cookie dough on greased tray - leave room to spread. 7. Bake 400 degrees 8 - 10 minutes. Do not overbake. Ice when cool. 8. For icing, combine the melted burnt butter, powdered sugar, vanilla and water until smooth.
BURNT SUGAR BUTTER COOKIES
Make and share this Burnt Sugar Butter Cookies recipe from Food.com.
Provided by Jacquie
Categories Dessert
Time 32m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Cookies: Cream together the butter, sugar, and brown sugar. Add egg yolks and cream again. Add vanilla and flour and mix well.
- Roll into balls using 1.5 tsp for each cookie.
- Place on ungreased cookie sheet and flatten into circles using a glass dipped in sugar so that the glass won't stick when you flatten the cookies.
- Bake at 350 degrees for about 12 minutes, or until edges are browned.
- Burnt Sugar Icing: Brown 1.5 c butter.
- Add powdered sugar, vanilla and milk.
- Mix till spreading consistency. Add more powdered sugar or milk if needed.
Nutrition Facts : Calories 196.6, Fat 9.9, SaturatedFat 6.2, Cholesterol 33.5, Sodium 71.2, Carbohydrate 25.6, Fiber 0.3, Sugar 17.4, Protein 1.3
SOUR CREAM COOKIES W/ BURNT BUTTER ICING
This is a cookie recipe that has been in the Reese family for generations. I guarantee that you can't eat only one. Very addictive!
Provided by Tina7836
Categories Drop Cookies
Time 30m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- Mix together:.
- Shortening, granular sugar & eggs.
- Stir in:.
- Sour cream and vanilla.
- Sift together & stir in: (an electric mixer may be used).
- Flour, soda, baing powder and salt until well mixed.
- Chill in refridgerator for at least 1 hour.
- Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
- Icing: (Icing lovers may want to double, I recomend it!).
- While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
- Remove from stovetop.
- Blend in powdered sugar gradually.
- Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
- **You may want to use different food colorings to suit the holiday/occation**.
Nutrition Facts : Calories 378.6, Fat 16.9, SaturatedFat 7.6, Cholesterol 49.1, Sodium 250.4, Carbohydrate 54, Fiber 0.6, Sugar 36.3, Protein 3.6
BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING
My grandmother ALWAYS had these cookies waiting when we came to visit. One bite and I am back in her kitchen. The icing is great on other things too...brownies, cake, graham crackers... it all tastes great!
Provided by mainecooncat
Categories Drop Cookies
Time 40m
Yield 60 cookies
Number Of Ingredients 14
Steps:
- Cookies.
- Cream butter.
- Add sugar and eggs, cream together.
- Sift flour, baking powder, baking soda, and salt together.
- Add to sugar mixture with sour cream and vanilla.
- Blend in nuts.
- Chill until firm enough to drop onto cookie sheet.
- Bake 10-15 minutes at 400°.
- When cool, ice with.
- Burnt Butter Icing.
- Melt butter until golden brown.
- Blend in confedtioner's sugar and vanilla.
- Stir in 1-2 T hot water until icing spreads smoothly.
- This amount of icing is enough to frost about 30 cookies.
BURNT-SUGAR VANILLA BUTTER COOKIES
Great recipe that uses a cardboard paper towel roll for perfect cookies. From Fine Cooking magazine.
Provided by KathyP53
Categories Dessert
Time 45m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the flour, baking powder, and salt.
- In a stand mixer, beat butter on medium speed until smooth, about 1 minute. Add 1 1/2 cups of the sugar and the vanilla and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
- Turn the dough out onto a large piece of plastic wrap. Using the plastic wrap as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12" round log about 3" in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours and up to 3 days. Dough can be frozen for up to one month.
- Preheat oven to 350 degrees. Line 2 or more cookie sheets with parchment paper or nonstick baking liners. Put remaining 1/3 cup sugar in a small bowl.
- Cut the dough into 1/4" slices. Gently press one side of cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1" apart on the cookies sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden brown, about 11-14 minutes. Let cookies cool on sheets for about 5 minute, then transfer to a rack for cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days before proceeding.
- Dip sugared side of the cookies into the remaining sugar. Arrange cookies sugar side up on a flameprrof work surface. Pass the flame of a small kitchen torch over the cookies tops until evenly carmelized. Let cool completely before serving.
Nutrition Facts : Calories 1347.3, Fat 58.9, SaturatedFat 35.3, Cholesterol 351, Sodium 927.9, Carbohydrate 188.3, Fiber 2.9, Sugar 105.6, Protein 16.8
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