Brown Butter Stamp Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/4 cup Confectioners' sugar
  • 1/4 cup Granulated sugar
  • 1 1/2 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Salt
  • 1 cup Whole wheat pastry flour

• Nuts & Seeds

  • 3/8 tsp Vanilla-butternut flavor

• Dairy

  • 1 1/8 cup Butter, unsalted
  • 2 tsp Milk

• Liquids

  • 1 tbsp Water

Found on kingarthurflour.com

Description

Ingredients

• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup + 1 tablespoon (17 tablespoons) unsalted butter, browned
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1/4 teaspoon vanilla-butternut flavor, or 1/2 teaspoon vanilla extract
• 1 tablespoon water
• 1 tablespoon browned unsalted butter, reserved from above
• 1/4 cup confectioners sugar
• 1/8 teaspoon vanilla-butternut flavor, or 1/2 teaspoon vanilla extract
• 2 to 3 teaspoons milk

Directions

• To make the brown butter: Melt, then cook the butter in a saucepan over medium heat, swirling occasionally, until golden brown, 5 to 10 minutes. Reserve 1 tablespoon of brown butter for the glaze, then pour the remainder into a heatproof container. Cool the butter slightly, then refrigerate until solid, about 2 hours. To make the cookies: Stir together the flours, salt, and baking soda. Set aside. Beat the chilled browned butter until soft and creamy. Add the sugars, then the egg and flavor, beating until light and fluffy. Stir in the flour mixture; then add the water, stirring to blend completely. Divide the dough in half, flattening each half slightly to make a disk, and wrap in plastic. Refrigerate for at least 1 hour. Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment. Working with one piece of chilled dough at a time, place the dough on a lightly floured surface and roll 1/8 to 1/4 thick. Dip the cookie stamps into flour, then press them into the dough. Using a 2 3/4 round cutter, cut out stamped cookies and transfer them to the prepared pans. Bake the cookies for 14 to 16 minutes, until lightly browned. Remove the cookies from the oven, and let them cool on the baking sheet for several minutes, or until set. Transfer the cookies (on their parchment) to a rack to cool completely. To make the glaze: Combine the reserved butter with the remaining ingredients, adding enough milk to make a thin glaze, about the consistency of syrup. Brush the glaze onto the cookies and allow to set.

Nutrition