Brown Sugar Cookies With Brown Butter Icing

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healthy gluten free blueberry muffinsAs I currently have some time, I had been looking on the web the other day. Trying to find fresh, exciting ideas, inspirational dishes that I have never tried before, to treat my loved ones with. Hunting for a while but couldn't come across too many interesting stuff. Just before I thought to give up on it, I came upon this delicious and easy dessert by accident at ambitiouskitchen. It looked so scrumptious on its snapshot, that called for quick actions.
It was easy to imagine how it's made, how it tastes and just how much my husband will love it. Mind you, it is extremely simple to delight the man when it comes to treats. Anyhow, I went to the webpage and used the simple instuctions which were combined with superb photos of the task. It really makes life quite easy. I can imagine that it's a slight hassle to take pics in the midst of baking in the kitchen as you typically have gross hands so that i genuinely appreciate the hard work she put in to build this post and recipe conveniently followed.
That being said I am encouraged to present my own recipe in a similar way. Appreciate your the concept.
I was fine tuning the original formula create it for the taste of my family. I have to say it had been an awesome outcome. They prized the flavor, the thickness and loved getting a treat such as this during a hectic workweek. They basically asked for lots more, a lot more. So next time I'm not going to make the same miscalculation. I'm likely to twin the volume to make them happy.

brown sugar cookies with dark brown butter icing
I am a big fan of brown sugars. I use it to sweeten almost everything when given the choice: coffee, sizzling tea, iced tea, lemonade, oatmeal, also braised carrots. It's no wonder that whenever I stumbled on to an old recipe for glucose cookies which i immediately thought to swap the white glucose for it's deeper, darker, more interesting cousin. To become perfectly honestly, brownish glucose cookies are a vintage southern standby-I didn't reinvent the wheel with this one. However, changing the softened, unsalted butter normally called for in most cookie best gluten free muffin recipes with cooled, browned butter, provides my version of this old southern classic a supplementary punch of nutty, caramel deliciousness. These cookies are flawlessly fine on their own dusted with just a little turbinado sugars; however, if you're prepared for full-on brown buttered sugar overload, top them a smear of Dark brown Butter Icing. You'll notice the cookies are rather small, bite-size actually. With almost a pound of butter and sugars in the entire recipe (cookie and frosting), they are very rich, actually bite-sized. Try them with espresso or a steamy glass of chai, or add these to your Xmas 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 glucose for dusting)
Warmth 10 tablespoons of the butter within a saucepan over medium-high high temperature until melted. 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 can go from browned to burnt in a matter of seconds. Transfer browned butter to some bowl and add the remaining butter. Stir until all added butter can be melted. Allow to awesome about a quarter-hour, do not let it solidify.
Combine the flour, brown sugar, and sodium in the plate of an upright mixing machine. Mix on medium acceleration for 1 minute or until well mixed. With the machine operating, add the melted brownish butter towards the flour mixture, 1 tablespoon at a time, and continue to mix until the dough all fits in place into one mass. Convert the dough out onto a work surface. Cut in half and type each half into a 6-inches log (about 1-inch in diameter). Wrap the logs individually in waxed or parchment paper and refrigerate until company, about 2 hours.
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2 cups organic vegan-processed powdered sugar
1/2 tablespoon pure vanilla extract
2-6 tablespoons boiling water
Melt the butter in a little saucepan over medium-high temperature. Continue to prepare the butter until it is dark golden dark brown and smells nutty. This should consider about 3 to 6 moments. Watch it closely, as it can go from browned to burnt in just a matter of secs. Remove from high temperature and set aside. Sift the powdered sugar into the bowl of an upright mixing machine and add browned butter, vanilla. Blend along with machine working, add boiling water, a tablespoon at a time, until the preferred thickness is reached. Makes about 1 cup of icing.
Take note: If icing stiffens too much while you are dealing with it, add even more boiling water to loosen it up and regain your desired consistency.

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