Brown Sugar Easter Cookies Food

BROWN SUGAR EASTER COOKIES

Steps:

• Heat 10 tbs of butter over medium high heat until melted. Continue to cook, swirling until butter has an amber colour and nutty smell (about 3 minutes). Remove from heat, pour into heat safe bowl, and add remaining 4 tbs butter, stirring till melted. Leave to cool for 15 minutes.
• Use the time to preheat oven to 175C (350F) and line two cookie sheets with parchment paper. Prepare shallow dish with 1/4 cup sugar and 1/4 cup brown sugar. Use fingers to mix together.
• In a medium bowl whisk together dry ingredients (minus salt and remaining brown sugar).
• Add the remaining brown sugar and salt to butter bowl. Once combined add egg and egg yolk. Finally stir in dry ingredients until just combined.
• Roll dough into 24 balls, coat in sugar mixture and place on baking tray
• Bake for 12-14 minutes. Do not over bake. Cookies will appear underdone. Cool for 5 minutes on baking tray. Press one egg into the center of each cookie. Transfer to wire rack to finish cooling.

BROWN SUGAR COOKIES

Steps:

• For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
• Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
• Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
• Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
• For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
• Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

EASTER SUGAR COOKIES

Steps:

• In a bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle., Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks. Decorate as desired.