Grandmas Sugar Cookies With Brown Butter Icing Recipes

BROWN BUTTER AMISH SUGAR COOKIES WITH BROWN BUTTER ICING

Steps:

• Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown, and develops brown flecks and a nutty fragrance, about 10 minutes or so. Toward the later stages, around the time it begins to foam, watch the brown butter very closely. It can go from 'brown' to 'burned' very quickly.
• Remove from heat, and cool for 10 minutes.
• Carefully transfer to a heatproof jar or bowl, making sure to get alllllll the particles and brown bits from the pan... these are important!
• Refrigerate brown butter until firm.
• Bring brown butter to room temperature... I know, I know.
• In a large mixing bowl, beat the brown butter, oil, and sugars until combined.
• Beat in eggs and vanilla.
• In a large bowl, whisk together flour, baking soda, cream of tartar, and salt.
• In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be thick and a little crumbly.
• Line baking sheets with parchment paper or silicone baking mats.
• Drop dough by rounded teaspoonfuls onto baking sheets.
• Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
• Remove to wire racks to cool completely.
• Following the same instructions above, brown the butter.
• Remove from heat, cool 2-3 minutes, and *carefully* transfer to a heatproof mixing bowl.
• Add 3 cups powdered sugar, salt, 1/4 cup heavy cream, and vanilla, and beat until smooth. The icing could appear to seize or separate at some point, but it just needs mixed thoroughly to emulsify it. Keep beating til smooth if you encounter texture issues -- it's not ruined, just needs a good mixing. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.
• Ice cookies, and allow to set.
• Store cookies in an airtight container with parchment paper or foil between layers of cookies. At room temperature, cookies will keep for 4-5 days. They'll keep for about a week if stored in the fridge. They freeze beautifully if well-wrapped!

GRANDMA'S SUGAR COOKIES

Steps:

• In a large bowl, cream the sugar, butter, vanilla and salt. Add eggs and mix well. Combine the flour, baking powder and baking soda; add to creamed mixture. Chill until firm, about 1 hour., On a floured surface, roll dough to 1/4-in. thickness. Cut shapes with cookie cutters; place on greased baking sheets. Bake at 375° for 7-12 minutes (depending on size) or until light golden brown. Remove to wire racks to cool completely., In a large bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

GRANDMA'S SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the brown sugar, white sugar, eggs, and the shortening. Sift together the flour, baking powder, baking soda, cinnamon, and nutmeg. Alternate adding the buttermilk with the dry ingredients.
• Roll dough into walnut sized balls and roll the balls in colored sugar if desired. Place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 13 minutes in the preheated oven. Remove to cool on wire racks.

GRANDMA MINNIE'S OLD FASHIONED SUGAR COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) .
• Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.
• On a floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.
• Bake for 6 to 8 minutes, or until delicately brown.

GRANNY'S SUGAR COOKIES

Steps:

• In a mixing bowl, cream together sugar and butter until fluffy.
• Add eggs and vanilla; beat well.
• Stir together dry ingredients; gradually add to creamed mixture until completely blended.
• Cover and chill for at least 30 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness.
• Cut with various shaped cookie cutters dipped in flour.
• Transfer cookies to ungreased cookie sheet.
• Bake at 350° for 10-12 minutes.
• Cool on wire racks.
• Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
• Add food coloring to obtain desired color.
• Spread frosting over cookies and decorate with sprinkles.