BROWNED BUTTER COOKIES WITH CARAMEL FROSTING
Here's one of those cookies that is enjoyed many ways--frosting first or nibbled all around. One things is certain: Everyone loves them!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
- In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.
Nutrition Facts : Calories 160, Carbohydrate 26 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg
BETTY BROWN'S BUTTER COOKIES
This recipe came from Great Gramma LaLonde's neighbor - Betty Brown. It is the only cut-out cookie I remember Grams Lorette ever making. I like them really thin and crispy. Dad prefers them thicker. Frosted is the best, using confectioners' sugar, flavoring, and milk.
Provided by Julie Hermanson
Categories Desserts Cookies Butter Cookie Recipes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Beat butter, sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl; mix, 1 cup at a time, into creamed butter mixture until dough is just mixed. Form dough into 1-inch-thick disks and place on a plate; chill in refrigerator, 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Roll disks into desired thickness on a lightly floured work surface using a floured rolling pin. Arrange dough on a baking sheet.
- Bake in the preheated oven until cookies are just starting to turn golden brown, 7 to 10 minutes.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 20.5 g, Cholesterol 35.8 mg, Fat 8.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 137.5 mg, Sugar 8.5 g
BROWN BUTTER HONEY COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
- Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
- Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
- Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
- Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.
BROWN-BUTTER COOKIES
Martha made these cookies on Martha Bakes episode 312.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
- Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
- Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.
BROWN BUTTER COOKIES
Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.
Provided by Heather Walker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
- Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
- In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g
BETTY CROCKER PEANUT BUTTER COOKIES
This is from Betty Crocker's website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* *Cooking time does not include 2 hour chill time*
Provided by tomsawyer
Categories Dessert
Time 1h
Yield 30 cookies, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugars, peanut butter, shortening, butter and egg in large bowl.
- Stir in remaining ingredients.
- Cover and refrigerate about 2 hours or until firm.
- Heat oven to 375ºF.
- Shape dough into 1 1/4-inch balls.
- Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
- Bake 9 to 10 minutes or until light golden brown.
- Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
- Cool 5 minutes; remove from cookie sheet.
- Cool on a wire rack.
- Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.
BETTY CROCKER'S BUTTER COOKIES
These cutout cookies are crisp, buttery, and so-o good. They are my choice for delicate, flavorful Easter cookies, and I cannot believe they aren't already posted here. I use cookie cutters in traditional Easter shapes. A round cutter with scalloped edges makes beautiful cookies as well. Or use the comfort-grip cutters in an egg shape. Folks who think they are too old to decorate hard-cooked eggs will love decorating these cookies! Chillling time is not included in the timing of these cookies.
Provided by Lorraine of AZ
Categories Dessert
Time 42m
Yield 3 dozen
Number Of Ingredients 6
Steps:
- Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
- Sift the flour and baking powder together and stir inches Chill dough.
- Preheat oven to 425 degrees F.
- Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
- Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
- After ten minutes remove cookies from baking sheets and finish cooling on racks.
- Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.
Nutrition Facts : Calories 1151.4, Fat 64.2, SaturatedFat 39.6, Cholesterol 233.2, Sodium 522.2, Carbohydrate 129.1, Fiber 3.4, Sugar 33.8, Protein 15.7
BROWNED BUTTER CHOCOLATE CHIP COOKIES
Elevate your next batch of chocolate chip cookies by adding freshly browned butter and toasted pecans to give your cookies a more decadent flavor and texture! We love the sweet and nutty flavor of these cookies that truly make them stand out from their plain-butter cookie competition. While this recipe has several steps and will take just over an hour to prep and bake, it yields about 42 cookies. Once you've wowed your taste testers make prep-time quicker for the next batch by freezing some of the dough the next time you bake these rich and indulgent favorites!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper. In 1-quart saucepan, melt butter over medium heat, stirring constantly, until light golden brown. Remove from heat; cool 15 minutes.
- In large bowl, beat browned butter, brown sugar, granulated sugar, vanilla and egg with electric mixer on medium speed until blended. On low speed, beat in flour, baking soda and salt. Stir in chocolate chips and pecans.
- Onto cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart. (Dough will be slightly crumbly. Use hands to mound dough on cookie sheets.)
- Bake 10 to 12 minutes or until golden brown. Cool 10 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg
BROWN-BETTY BUTTONS
Steps:
- Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookies with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.
BROWNED-BUTTER VANILLA COOKIES
Provided by Leslie Land
Categories dessert
Time 1h
Yield About three dozen cookies
Number Of Ingredients 6
Steps:
- Put eight ounces of the butter in a heavy saucepan. Allow the remainder to soften at room temperature. Split the vanilla beans, scrape the seeds into the butter in the pan and then add the pods.
- Put the pan over medium-high heat and cook for about five minutes, until the foam subsides and the butter stops bubbling and gives off a nutty aroma. Immediately transfer this mixture to a large, cool bowl and whisk for a few moments to prevent further cooking.
- Remove the pods and measure the still-warm butter. Add enough of the reserved butter to make the total equal one cup. Whisk to combine, cool to room temperature, cover tightly and chill until firm. Butter may be prepared several days in advance, if desired.
- Remove the butter from the refrigerator and let warm until malleable. Put it in a large mixing bowl and beat with a wooden spoon or the paddle attachment of an electric mixer until it is light and fluffy. Beat in the sugar, egg yolk and then, with as few strokes as possible, the flour. Add the nutmeats, if desired. Wrap and chill the dough.
- Divide the dough into quarters and work with one quarter at a time, keeping the others refrigerated. Lightly flour a work surface and on it flatten a piece of dough to a rectangle about one-half-inch thick. Fold it in half and compress it into a log roughly one-and-a-half inches thick. Press to be sure there are no air bubbles, trying not to overwork the dough. If it seems to be getting greasy, return it to the refrigerator for 15 minutes or so. Wrap the log in plastic wrap and freeze. Repeat with the remaining quarters.
- Preheat the oven to 325 degrees. Slice the frozen dough into cookies a bit more than one-half-inch thick (thinner ones will crumble) and place them one inch apart on ungreased baking sheets. Bake for 15 to 18 minutes, or until the surfaces look dull and the cookies are very lightly browned. Allow them to cool on the sheet for three minutes, then carefully transfer to racks.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams
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