This is the first recipe I have tried from my new cookbook: Sweet Gratitude by Judith Sutton. They are so yummy! Plan time for chilling, as the dough is soft and cannot be worked immediately. I chilled mine in a roll and sliced them, but you can cut out shapes and frost them for holidays too. I don't think they need frosting, but I'm sure no one would object.
Brown Sugar Cutout Cookies
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 sticks unsalted butter at room temperature
1 c. packed dark brown sugar
1 egg
1 tsp. vanilla
In a bowl, beat butter and brown sugar 2-3 min. or until fluffy. Beat in the egg, then the vanilla. On low speed, beat in the 1 c. flour, baking powder and salt. Then when that is incorporated, beat in the 2nd cup of flour. Divide the dough into fourths, flatten each quarter of the dough into a disk, wrap with plastic wrap and refrigerate for 2 hours or until firm enough to roll. Roll dough to 1/4 inch thickness and cut with cookie cutters. Place on ungreased baking sheets and bake at 350 degrees for 8-10 minutes.
Slice and Bake method: Divide dough in 1/2, roll each half into an 8 inch long log. Wrap in plastic wrap and freeze until firm (about an hour). Using a sharp knife, cut logs into scant 1/4 inch thick slices and arrange on ungreased baking sheets, bake as directed.
Notes: The dough is very soft, you may have to chill it to divide it. You can also freeze the dough, but thaw in the fridge before slicing.
Jenny
2 comments:
Hmmm....I am a MAJOR fan of brown sugar muffins....I might have to try these. I am not really into the whole...start the dough, freeze the dough, then finally hours later cook the dough. If I am taking time to make the dough I am looking for a quick reward! :)So - you could come visit and bring me some. :) GOOD IDEA!
These are the most amazingly delicious cookies ever!
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