Burnt Butter Cookies Recipes

BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

BURNT BUTTER BISCUITS

Steps:

• Put butter in saucepan, let it burn a light brown.
• let butter cool, but not set.
• beat in sugar.
• add egg, and beat again.
• Lastly add self-raising flour.
• Roll into walnut sized balls and place almond/cherries in centre (optional) back on scone tray (try baking paper if unsure whether your tray will stick), spaced apart.
• Bake at 300-325 degrees less for fan-forced for approximately 20 minutes.

BURNT SUGAR BUTTER COOKIES

Steps:

• Cookies: Cream together the butter, sugar, and brown sugar. Add egg yolks and cream again. Add vanilla and flour and mix well.
• Roll into balls using 1.5 tsp for each cookie.
• Place on ungreased cookie sheet and flatten into circles using a glass dipped in sugar so that the glass won't stick when you flatten the cookies.
• Bake at 350 degrees for about 12 minutes, or until edges are browned.
• Burnt Sugar Icing: Brown 1.5 c butter.
• Add powdered sugar, vanilla and milk.
• Mix till spreading consistency. Add more powdered sugar or milk if needed.

BURNT BUTTER COOKIES

Steps:

• 1. Cream margarine and add light brown sugar 2. Add eggs and vanilla 3. Sift together flour, soda and salt and add to above alternately with the commercial sour cream. 4. Add chopped walnuts 5. Chill one hour at least and between bakings. 6. Put teaspoons of cookie dough on greased tray - leave room to spread. 7. Bake 400 degrees 8 - 10 minutes. Do not overbake. Ice when cool. 8. For icing, combine the melted burnt butter, powdered sugar, vanilla and water until smooth.

SOUR CREAM COOKIES W/ BURNT BUTTER ICING

Steps:

• Mix together:.
• Shortening, granular sugar & eggs.
• Stir in:.
• Sour cream and vanilla.
• Sift together & stir in: (an electric mixer may be used).
• Flour, soda, baing powder and salt until well mixed.
• Chill in refridgerator for at least 1 hour.
• Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
• Icing: (Icing lovers may want to double, I recomend it!).
• While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
• Remove from stovetop.
• Blend in powdered sugar gradually.
• Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
• **You may want to use different food colorings to suit the holiday/occation**.

BURNT-SUGAR VANILLA BUTTER COOKIES

Steps:

• In a medium bowl, whisk the flour, baking powder, and salt.
• In a stand mixer, beat butter on medium speed until smooth, about 1 minute. Add 1 1/2 cups of the sugar and the vanilla and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
• Turn the dough out onto a large piece of plastic wrap. Using the plastic wrap as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12" round log about 3" in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours and up to 3 days. Dough can be frozen for up to one month.
• Preheat oven to 350 degrees. Line 2 or more cookie sheets with parchment paper or nonstick baking liners. Put remaining 1/3 cup sugar in a small bowl.
• Cut the dough into 1/4" slices. Gently press one side of cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1" apart on the cookies sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden brown, about 11-14 minutes. Let cookies cool on sheets for about 5 minute, then transfer to a rack for cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days before proceeding.
• Dip sugared side of the cookies into the remaining sugar. Arrange cookies sugar side up on a flameprrof work surface. Pass the flame of a small kitchen torch over the cookies tops until evenly carmelized. Let cool completely before serving.

BUTTERSCOTCH COOKIES WITH BURNT BUTTER ICING

Steps:

• Cookies.
• Cream butter.
• Add sugar and eggs, cream together.
• Sift flour, baking powder, baking soda, and salt together.
• Add to sugar mixture with sour cream and vanilla.
• Blend in nuts.
• Chill until firm enough to drop onto cookie sheet.
• Bake 10-15 minutes at 400°.
• When cool, ice with.
• Burnt Butter Icing.
• Melt butter until golden brown.
• Blend in confedtioner's sugar and vanilla.
• Stir in 1-2 T hot water until icing spreads smoothly.
• This amount of icing is enough to frost about 30 cookies.

BURNT BUTTER BROWN SUGAR COOKIES

Steps:

• Preheat 350 Melt 10 T. of the butter and cook until it browns. Watch carefully so it doesn't burn. Take it as far to dark before burn. Pour into a bowl and add the remaining butter to melt and cool the butter. Set aside and let cool. Stir brown sugar into butter. Add vanilla, molasses & salt Add eggs, mix together. Combine dry ingredients in a seperate bowl and stir. Add to sugar and blend together. Use large cookie scoop or tablespoon to form large balls of dough. Drop in a mix of brown sugar and white sugar to coat. Place on cookie sheet with space between cookies. Bake 12 minutes. Let cool 5 min on the pan before transfering to cooling rack