Burnt-Sugar Vanilla Butter Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Great recipe that uses a cardboard paper towel roll for perfect cookies. From Fine Cooking magazine. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon table salt |
8 ounces unsalted butter, softened |
1 1/2 cups sugar, plus |
1/3 cup sugar |
4 teaspoons pure vanilla extract, extrace |
2 large eggs |
2 large egg yolks |
Directions:
1. In a medium bowl, whisk the flour, baking powder, and salt.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
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