Tuesday, May 3, 2011

Brown Sugar Cookies

I'm not the biggest fan of sugar cookies...frankly, when it comes to cookies, I like them with as much chocolate as I can squeeze into them.  My husband, however, prefers sugar cookies above all others, and I love being able to bake things for him.  So, when I came across this recipe, I figured it was worth a try.  And was I ever right.  The cookies are soft and stay that way for days afterward.  My husband sticks them in the microwave for a few seconds just to warm them.  I think these cookies are great, right up there with a lot of the chocolate recipes I love them...and my husband thinks they're just plain awesome.  Enjoy!



Brown Sugar Cookies
from Abby Cat Chat

Ingredients: 
14 tablespoons unsalted butter 
¼ cup granulated sugar
2 cups packed dark brown sugar
2 cups flour, plus 2 tablespoons
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
1 egg yolk
1½ tablespoon vanilla extract
Heat 10 tbsp butter in medium sized skillet over medium high heat until melted.  Continue cooking for about 2 minutes, or until butter is dark golden brown. Remove from heat and put in the mixer's bowl. Add rest of butter and set aside to melt.  
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In small bowl or dish combine granulated sugar and ¼ cup brown sugar and mix well.  In small bowl, combine flour, baking soda and baking powder.  
Combine remaining brown sugar and salt in bowl with butter and mix for about 30 seconds, until mixture is free of lumps. Add egg, egg yolk and vanilla and mix until fully incorporated, making sure to scrape down sides of bowl. Add flour mixture slowly, stirring until just mixed, about 1 minute.  Scrape sides of bowl and give one final stir to ensure everything's blended.
Divide dough into 24 pieces, each about 2 tbsp of dough. Roll into a ball and toss in sugar mixture and set about 2 inches apart on baking sheet. Bake only one sheet at a time until cookies are round and puffy but center is still soft, about 12-14 minutes - make sure to rotate the cookies around 7 minutes in. They will look underdone but they will be perfect! When poked gently between the edge and the 
center there should be some resistance and leave a slight indent.
Allow to cool on pan for 5 minutes and transfer to a wire rack to cool completely
 

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