Text 1960, 95 rader
Skriven 2010-09-23 06:04:00 av Dave Drum (1:124/311)
Ärende: SF Gate 572
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Molasses & Brown Butter Cream Sandwich Cookies
 Categories: Cookies, Desserts, Snacks
      Yield: 24 servings
 
MMMMM--------------------------FILLING-------------------------------
    3/4 c  Unsalted butter
      3 c  (to 4) powdered sugar
      2 tb + 1 ts whole milk
    3/4 ts Vanilla extract
        pn Salt

MMMMM--------------------------COOKIES-------------------------------
  1 1/4 c  Flour
      1 ts Baking soda
      1 ts Ground ginger
    1/2 ts Cinnamon
    1/4 ts Allspice
    1/2 ts Kosher salt
    1/2 c  Unsalted butter; slightly
           - softened
    1/2 c  Sugar
    1/4 c  Light brown sugar; packed
      1    Egg
      3 tb Unsulfured molasses
 
  From Amanda Gold, Chronicle Staff Writer.
  
  To prepare the filling: In a small saucepan, heat butter on
  medium-low heat. Swirl the pan occasionally so that butter
  doesn't burn, and cook until butter starts to brown and
  gives off a nutty aroma, about 10-15 minutes.
  
  Remove from heat and immediately pour into a container. Cool
  slightly, then refrigerate until solid, at least 3 hours or
  overnight. If you are making this the day of, let butter
  cool and slightly solidify, but not harden completely. If
  storing overnight, you'll need to pull the butter out of the
  fridge about an hour before using, to soften.
  
  With the paddle attachment of a mixer, beat butter until
  creamy, about 2 minutes. Slowly add 3 cups of powdered
  sugar, one cup at a time, beating well after each addition.
  Scrape sides of bowl down occasionally.
  
  Add milk, vanilla and salt and beat well on high speed until
  light and fluffy, about 3-4 minutes. If the frosting doesn't
  feel light enough, you can add the extra cup of powdered
  sugar, and beat well to incorporate. Set aside.
  
  To prepare the cookies: In a large bowl, sift together the
  flour, baking soda, spices and salt. Set aside. Cream
  together the butter, 1/3 cup of the sugar and all the brown
  sugar until light and fluffy, about 2 minutes. Add egg and
  beat to incorporate, then add molasses, and beat well, for
  another minute. Scrape down sides, and add the dry
  ingredients on low speed, mixing until just incorporated.
  Cover dough with plastic wrap and refrigerate for 30
  minutes.
  
  Preheat oven to 350øF.
  
  Remove dough from fridge, and roll into 3/4-inch balls, then
  into the remaining sugar (you may need a little extra sugar
  for coating). Place onto parchment-lined baking sheets,
  about 2 inches apart. Bake until golden, about 10-12
  minutes. Cool for 5 minutes, then remove from pan and let
  cool completely on wire racks.
  
  To assemble: On the flat side of one cookie, spread
  approximately two teaspoons of the brown butter filling,
  then top with the flat side of another cookie to create a
  sandwich. Repeat with remaining ingredients.
  
  Makes about 24 sandwich cookies
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 05 January 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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