brownish sugar cookies with brown butter icing
I am a large fan of dark brown sugars. I take advantage of it to sweeten just about everything when given the choice: coffee, popular tea, iced tea, lemonade, oatmeal, even braised carrots. It’s no wonder that when I stumbled to a vintage recipe for glucose cookies which i immediately considered to swap the white sugar for it’s deeper, darker, more interesting cousin. To become perfectly honestly, brown glucose cookies are a vintage southern standby-I didn’t reinvent the wheel with that one.
Nevertheless, changing the softened, unsalted butter normally called for in most cookie formulas with cooled, browned butter, gives my version of this old southern classic a supplementary punch of nutty, caramel deliciousness. These cookies are properly fine independently dusted with a little turbinado sugar; however, if you’re prepared for full-on brown buttered sugar overload, best them a smear of Dark brown Butter Icing. You’ll notice the cookies are rather little, bite-size actually. With almost a pound of butter and sugars in the complete recipe (cookie and frosting), they are very rich, actually bite-sized. Try them with espresso or even a steamy glass of chai, or add these to your Christmas cookie tin, and share the love.
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1/2 cup firmly packed organic light dark brown sugar
2 cups unbleached all-purpose flour
1/8 teaspoon sea salt
1 recipe Dark brown Butter Icing (or turbinado sugar for dusting)
High temperature 10 tablespoons from the butter within a saucepan over medium-high heat until melted. Continue steadily to prepare the butter until it is dark golden brown and smells nutty. This will take about 3 to 6 a few minutes. Watch it carefully, as it could proceed from browned to burned in a matter of mere seconds. Transfer browned butter to a dish and add the remaining butter. Mix until all added butter is normally melted. Allow to awesome about quarter-hour, don’t let it solidify.
Combine the flour, brown sugar, and salt in the bowl of an upright mixing machine. Mix on moderate rate for 1 minute or until well combined. With the device running, add the melted brown butter to the flour combination, 1 tablespoon at a time, and continue to mix before dough comes together into one mass. Change the dough out onto a work surface. Cut in half and form each half right into a 6-in . log (about 1-inch in size). Wrap the logs separately in waxed or parchment paper and refrigerate until company, about 2 hours.
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2 mugs organic vegan-processed powdered sugar
1/2 tablespoon pure vanilla extract
2-6 tablespoons boiling water
Melt the butter in a small saucepan over medium-high heat. Continue to cook the butter until it really is dark golden dark brown and smells nutty. This will take about 3 to 6 mins.
Watch it closely, as it could move from browned to burnt in just a matter of secs. Remove from heat and reserve. Sift the powdered sugar into the bowl of an upright mixer and Tiramisu Cheesecake Food Network add browned butter, vanilla. Mix and with machine working, add boiling water, a tablespoon at a time, until the preferred thickness is definitely reached. Makes about 1 cup of icing.
Notice: If icing stiffens an excessive amount of while you are working with it, add more boiling drinking water to loosen it up and regain your desired consistency.