roll/cut - Brown Sugar Cookies, 6 styles
Source of Recipe
from recipefanatic at rc
roll/cut - Brown Sugar Cookies, 6 styles
1 stick unsalted butter -- softened
1/2 cup light brown sugar -- packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1 2/3 cups flour
1/2 teaspoon baking soda
1/8 teaspoon salt
In a bowl, beat the butter with an electric mixer until fluffy.
Add the brown and granulated sugar; beat until well blended.
Beat in the egg and vanilla until thickened.
Beat in 2/3 cup of the flour along with the baking soda and salt.
Stir in remaining 1 cup flour; the dough will be soft.
Divide the dough in 1/2 and roll into 6 inch logs.
Wrap each 1/2 in wax/parchment paper or plastic wrap.
Refrigerate until firm. (The logs can be stored in a plastic bag
and refrigerated for up to 1 week or frozen for up to 2 months.)
Heat oven to 350 degrees F.
Using a thin knife, slice each log 1/8 to 1/4 inch thick.
Place the cookies 1 inch apart on a buttered baking sheet.
Bake for 10 to 15 minutes or until lighly golden.
Variations:
- Ginger Almond
Add 1/2 cup finely chopped crystallized ginger.
Roll each log in 1/3 cup of finely chopped blanched almonds.
- Lemon Poppyseed
Add 3 tablespoons of poppyseeds
and
1 tablespoon of grated lemon zest.
Roll each log in 1 tablespoon of poppyseeds.
- Spice
Add 1 teaspoon freshly ground nutmeg,
1 teaspoon ground cinnamon
and
1/4 teaspoon ground cloves.
If desired, roll each log in 1/3 cup of finely chopped walnuts.
- Coffee Edged
Roll each log in 1 1/2 tablespoons very finely ground instant
French roast coffee.
- Pecan
Add 1 cup finely chopped toasted pecans.
Roll each log in 1/3 cup finely chopped toasted pecans.
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