Burnt Butter Cookies Food

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BUTTER COOKIES



Butter Cookies image

Provided by Food Network

Categories     dessert

Time 2h45m

Yield 3 dozen cookies

Number Of Ingredients 6

9 tablespoons butter, at room temperature
1 egg, separated
6 tablespoons superfine sugar
Pinch salt
1 cup all purpose flour
1/2 cup sliced (not slivered) almonds

Steps:

  • Combine 8 tablespoons of the butter, egg yolk, sugar, pinch of salt and flour. When ingredients are completely blended, divide the dough in half. Roll each dough half into a cylinder, about 1 1/2 inches in diameter and 6 inches long. Wrap each cylinder in wax paper and then in foil. Refrigerate until hard or for at least 2 hours. Preheat the oven to 375 degrees. Grease 2 cookie sheets with remaining tablespoon of butter. Remove dough from fridge and slice each cylinder crosswise into 1/4-inch rounds. Place the rounds on the prepared cookie sheets, but don't crowd them as they spread during baking. Brush the tops with reserved egg white. Center some sliced almonds on each cookie and bake for 12 to 14 minutes or until the edges begin to brown. Cool on a cookie rack. Delicious served with strawberries simply macerated in sugar.

BURNT BUTTER BISCUITS



Burnt butter biscuits image

a quick, simple yet fun recipee. Ideal for variations like adding choc chips(my fav!!) Fun for kids, especially the adding of almonds(not to mention the deliberately left over mixture!!)

Provided by sugar baby

Categories     Breads

Time 30m

Yield 36 biscuits

Number Of Ingredients 5

125 g butter
125 g sugar
1 egg
155 g self-raising flour (just over 1 cup)
almonds or cherries (optional)

Steps:

  • Put butter in saucepan, let it burn a light brown.
  • let butter cool, but not set.
  • beat in sugar.
  • add egg, and beat again.
  • Lastly add self-raising flour.
  • Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
  • Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.

BURNT-SUGAR VANILLA BUTTER COOKIES



Burnt-Sugar Vanilla Butter Cookies image

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

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon table salt
8 ounces unsalted butter, softened
1 1/2 cups sugar, plus
1/3 cup sugar
4 teaspoons pure vanilla extract, extrace
2 large eggs
2 large egg yolks

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

CASHEW COOKIES WITH BURNED BUTTER FROSTING



Cashew Cookies With Burned Butter Frosting image

Make and share this Cashew Cookies With Burned Butter Frosting recipe from Food.com.

Provided by Mudpupsall

Categories     Drop Cookies

Time 1h

Yield 36 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 cup brown sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups chopped cashews
1/2 cup butter
3 tablespoons heavy cream
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat oven to 350* and grease the cookie sheets.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy.
  • Add the egg, beating well.
  • Stir in the sour cream and vanilla.
  • Combine the flour, baking powder, baking soda and salt.
  • Gradually stir dry ingredients into the creamed mixture.
  • Fold in the cashew pieces.
  • Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 12-15 minutes.
  • Cool on the cookie sheet for 5 minutes before transferring to wire rack to cool completely.
  • For Frosting:.
  • Melt the butter in a saucepan over medium heat.
  • Cook until it turns a light brown color, being careful not to burn it.
  • Remove from heat and stir in the heavy cream.
  • Gradually beat in the powdered sugar and vanilla until smooth.
  • Spread onto cooled cookies.

SOUR CREAM COOKIES W/ BURNT BUTTER ICING



Sour Cream Cookies W/ Burnt Butter Icing image

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

1/2 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons butter (for icing)
2 cups powdered sugar (for icing)
1 teaspoon vanilla (for icing)

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



Butterscotch Cookies With Burnt Butter Icing image

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

1/2 cup butter
1 1/2 cups packed brown sugar
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2/3 cup walnuts, chopped
4 tablespoons butter
1 cup confectioners' sugar, sifted
1/2 teaspoon vanilla
1 -2 tablespoon hot water

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.

WORLD'S BEST BUTTER COOKIES



World's Best Butter Cookies image

I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.

Provided by P48422

Categories     Dessert

Time 33m

Yield 48 cookies

Number Of Ingredients 6

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Steps:

  • Beat the butter, sugar, salt and vanilla together until smooth and creamy.
  • Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
  • Add the flour and mix just until incorporated.
  • Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
  • Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
  • Before baking, preheat the oven to 325°F.
  • Line your baking sheets with parchment.
  • Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
  • Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
  • Note: you can do many things with these cookies.
  • You could roll the dough out and cut shapes.
  • You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
  • You could make them and then dip them half into chocolate.
  • You could just make them and eat them, which is my favorite.
  • Whatever you do, they will be delicious.

Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6

BURNT SUGAR BUTTER COOKIES



Burnt Sugar Butter Cookies image

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

1 cup butter, creamed
2 tablespoons white sugar
1 cup brown sugar
2 egg yolks
2 tablespoons vanilla
4 cups flour
1 1/2 cups butter
5 cups powdered sugar
2 tablespoons vanilla
4 tablespoons milk

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

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