Browned Butter Spritz Cookies
YIELD Makes about 8 dozen cookies
|1‑1/2||cups (3 sticks) butter|
|1/2||cup granulated sugar|
|1/4||cup powdered sugar|
|1/8||teaspoon almond extract|
|2‑1/2||cups all-purpose flour|
|1/4||cup cake flour|
- Heat butter in medium heavy saucepan over medium heat until melted and light amber in color, stirring frequently. Transfer butter to large bowl. Cover and refrigerate about 2 hours or until solid. Let butter stand at room temperature about 15 minutes to soften before completing recipe.
- Preheat oven to 350°F. Beat browned butter, granulated sugar and powdered sugar in large bowl with electric mixer at medium speed until light and fluffy. Add egg yolk, vanilla and almond extract; beat until well blended.
- Combine all-purpose flour, cake flour and salt in small bowl. Add flour mixture to butter mixture; beat until well blended.
- Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until just lightly browned. Cool 5 minutes on cookie sheets; transfer to wire racks to cool completely.
To add holiday sparkle to these delicious cookies, before baking, sprinkle them with red or green decorating sugar, or press red or green glacé cherry halves into the cookie centers. For pretty trees or wreaths, tint the dough with green food color before using the tree or wreath plate in your cookie press. Sprinkle with colored nonpareils as ornaments before baking, or pipe red icing bows on the baked and cooled cookies.
This recipe appears in: Butter & Sugar
|Serving Size:||1 cookie|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||61 %|
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