2 cups all purpose flour plus 2-4 Tablespoons, if needed
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Instructions
Place 6 tablespoons butter in a small saucepan set
over medium heat, cooking until the butter begins
to brown, about 3-4 minutes. Remove from heat and
transfer to a heatproof bowl. Stick in the freezer
to chill, 10 minutes, but no longer.
Preheat oven to 350°. Line baking sheets with
parchment paper. In a mixing bowl, beat together
the remaining 6 Tablespoons butter, cooled browned
butter, sugar, and vanilla bean paste until
combined. Add egg and mix until combined.
Add the flour, baking soda, and salt, beat until
combined and the dough forms a ball. If the dough
feels too wet to roll out, add 2-4 tablespoons
additional flour. Divide dough in half. Roll out
on floured parchment paper to 1/4 inch thickness.
Use enough flour or your dough will stick.
Cut out cookies with cookie cutters. Remove excess
dough from around cookies and let cookies in
place. Transfer parchment to a cutting board or
baking sheet and place in freezer until firm, 15
minutes. Roll out the leftover scraps, and repeat
with the remaining dough. Bake the cookies on the
middle rack of the oven for 8-10 minutes or until
just lightly golden. Cool completely then
decorate.
Originally Submitted
12/14/2022
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