Burnt Sugar Vanilla Butter Cookies Recipes

BEST EVER VANILLA BUTTER COOKIES

Steps:

• Combine 1 cup butter, sugar and egg in bowl. Beat at medium speed, until creamy. Add milk and 1 tablespoon vanilla. Continue beating, scraping bowl often, until well mixed. Add flour and baking powder; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in thirds. Shape each third into a ball on plastic food wrap. Wrap in plastic food wrap; flatten to 1/2 inch. Refrigerate 2-3 hours or until firm.
• Heat oven to 400°F.
• Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake 6-10 minutes or until edges are lightly browned. Cool completely.
• Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.
• Glaze cooled cookies. Add decorator candies, if desired. Let stand 6 hours or overnight until glaze is hardened.

BROWN BUTTER COOKIES

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.

BROWN-BUTTER COOKIES

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.

VANILLA-BUTTER SUGAR COOKIES

Steps:

• Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar. Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

BURNT SUGAR BUTTER COOKIES

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.

BURNT-SUGAR VANILLA BUTTER COOKIES

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.

BROWNED-BUTTER VANILLA COOKIES

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.

BUTTERY SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on greased baking sheets. Sprinkle with sugar; place a walnut or raisin in the center of each if desired. , Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.