Brown Sugar Shorties

If you are looking for the most artistically decorated cookies you have ever seen, you have come to the wrong blog. But if your looking for the easiest, cutest, and oddly addictive little cookies ever, then you have definitely come to the right blog!

 I live in Oklahoma where the weather drastically changes from day to day. Yesterday it was 60 degrees, and today there is 3 to 4 inches of snow! If that just doesn't make you want to stay home and keep warm I don't know what will.  Why not make these little "shorties" and either have a big glass of milk or some rich hot chocolate.

After you have rolled these into a log, you could slice and bake just a few and save the rest for another day.  But who wants to do that when you can bake all of them and eat them right away?  Believe me, you will!!

                           Brown Sugar Shorties
                  Adapted from Smittenkitchen, who adapted it from Gourmet                                                
                    1 1/2 sticks unsalted butter
                       1/2 cup packed brown sugar
                       1 teaspoon vanilla extract
                       1 1/3 cup flour
                       1/4 teaspoon salt
                       Extra white sugar for the tops of the cookies                                                               

Cut the butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn light brown , anywhere from 4 to 7 minutes.  Transfer butter to a bowl and chill until just firm about 1 hour in the fridge or 30 minutes in the freezer. Beat together butter and brown sugar with an electric mixer until pale and fluffy. Beat in vanilla , then mix in flour and salt at a low speed until just combined. Transfer dough to a sheet of parchment paper and form into a skinny log. These cookies will not rise or get any bigger in the oven so whatever size you roll them out, thats how big they will be. Chill in the freezer for 1 hour.
Preheat oven to 350 degrees. Unwrap and slice dough into 1/4 inch thick rounds, arranging 1 inch apart on an ungreased baking sheet.  Bake until the surface is dry and the edges are slightly darker, 10 to 12 minutes. After they come out of the oven sprinkle some sugar right in the middle of all the cookies.
 Dough keeps, chilled up to 1 week in the fridge, or 1 month in the freezer. Cookies keep in an airtight container at room temperature 1 week.

Now go curl up with a good book and stay warm!

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