Old Fashioned Browned Butter Cookies Food

OLD FASHIONED BUTTER COOKIES

Steps:

• Combine butter, sugar, egg and vanilla in a large bowl with mixer on medium speed until smooth and fluffy, 4 minutes.
• Stir together flour and salt in a small bowl.
• Add to butter mixture and beat on low speed until combined.
• To shape cookies: For cookie press, spoon dough into press.
• Form desired shapes on ungreased cookie sheets.
• For slice and bake cookies, refrigerate dough, wrapped, 45 minute.
• Divide dough in half.
• Shape each half on wax paper into 6" long logs; wrap.
• Chill in refrigerator 1 hour or in freezer 30 minutes.
• Slice cookies 1/8" thick; place on ungreased cookie sheets.
• Bake at 400° for 7-9 minutes, depending on shape or until set and lightly browned around edges; tops should not brown.
• Let stand on sheet 1 minute.
• Transfer with metal spatula to wire rack to cool.

OLD-FASHIONED BROWNED BUTTER COOKIES

Steps:

• Melt butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, 3-5 minutes or until butter foams and just turns a delicate golden color. Immediately remove from heat; refrigerate 30 minutes.
• Heat oven to 350°F.
• Combine browned butter, sugar, egg and vanilla in bowl. Beat at medium speed until well mixed. Continue beating, gradually adding flour, until well mixed.
• Shape dough into 1-inch balls. Roll balls in decorator sugars. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork.
• Bake 12-15 minutes or until lightly golden brown. Let stand 1 minute on cookie sheets; remove to cooling rack. Cool completely.

FROSTED BROWN SUGAR COOKIES

Steps:

• In a small bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.

OLD FASHIONED BUTTER COOKIES

Steps:

• Sift dry ingredients together. Place in food processor and process a few seconds to mix. Cut each stick of butter into 8 pieces and place in food processor. Process 20 to 30 seconds until butter is cut in evenly. Add egg yolks and vanilla and process until mixture forms a ball. Remove, divide into 4 equal balls, flatten each and cover with plastic wrap. Refrigerate overnight.
• Preheat over to 375 degrees. Cut aluminum foil to fit approximately 4 cookie sheets. Using a well floured pastry cloth and rolling pin cover, roll 1 section of dough, leaving the rest refrigerated until needed. Roll evenly approximately 1/8" thick (or actually 1/8" thin). Using small size cookies cutters, cut cookies (they should remain in the cutter, then tap out on to the foil lined cookie sheets). Place cookies 1/2 inch apart. Sprinkle with sugar crystals. (Easier to do one whole sheet red, next sheet green). Reroll scraps and roll out, trying to handle dough as little as possible. Don't reroll dough a third time, use another refrigerated section of dough. Bake approximately 8 minutes, one sheet at a time. Cookies should be slightly golden, remove quickly as once they start to brown, they could burn fast. Immediately slide foil off cookie sheet and leave cookies on foil to cool. Repeat with remaining dough. Store in a wax paper lined, cookie tin. Cookies reach their taste potential after a day and will stay fresh in a cookie tin approximatelly 3 weeks. Actual yield is based on the size cookie cutter used. I use a very small size, approximately 1 1/2 " across.