BROWN BUTTER COOKIES
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.
Provided by Heather Walker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
- 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.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g
EASY BROWN BUTTER COOKIES
Steps:
- Heat butter in a skillet over medium-low heat; cook and stir butter until foamy and butter begins to turn brown and fragrant, about 5 minutes. Remove skillet from heat, pour butter into a thick glass or metal bowl, and cool to room temperature, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix flour, cornstarch, baking powder, baking soda, and salt together in a bowl.
- Stir brown sugar into cooled butter and mix until well blended; add eggs and vanilla extract and mix well. Slowly stir flour mixture into butter mixture just until dough is mixed. Form dough into small balls and slightly flatten with your hand or fork. Arrange cookies on the prepared baking sheet.
- Bake in the preheated oven until tops of cookies are firm and edges are golden, 8 to 10 minutes. Cool cookies on baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 118.8 calories, Carbohydrate 13.8 g, Cholesterol 28.7 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 73.3 mg, Sugar 7.2 g
EASY BUTTER COOKIES I
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Mix together all ingredients until well-blended.
- Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
- Bake 13 to 15 minutes until light brown. Let cool on wire rack.
Nutrition Facts : Calories 81.7 calories, Carbohydrate 8.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 1 mg, Sugar 2.8 g
EASY BUTTER COOKIES
They are a delicious buttery shortbread cookie. Very easy to make, since you are not using the cookie press. Don't substitute margarine for the butter!
Provided by Dissie
Categories Dessert
Time 59m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter with 1/2 cup sugar and vanilla using mixer.
- Add the flour to make batter stiff.
- Make into 2 rolls using waxed paper.
- Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
- Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
- Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
- Prep time includes refrigeration time.
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