GLAZED BROWN SUGAR COOKIES
2 1/2 cups alI-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cups unsalted butter , softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
Glaze:
1 1/4 cup icing sugar , sifted
2 tablespoons 2% milk
candy sprinkles or silver dragées
METHOD
In bowl, whisk together flour, baking powder and salt. In large bowl, using electric mixer, beat butter with brown sugar on medium speed until light and fluffy, about 2 minutes; beat in egg and vanilla until combined. Stir flour mixture into butter mixture. Divide dough in half. Shape each half into disc; wrap each in plastic wrap and refrigerate until firm, 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 2-inch round cookie cutter, cut out rounds, rerolling scraps. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are firm to touch and bottoms are light golden, 12 to 14 minutes. Let cool on pan on rack for 2 minutes; transfer to rack to cool completely.
Glaze: In small bowl, stir together icing sugar and milk until combined. Brush over cookies; decorate with sprinkles and dragées.
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