BROWN BUTTER SUGAR SNAPS
These bite-sized brown butter sugar snaps require just a few ingredients, and come together to be the perfect sweet treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 54
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In small saucepan, heat butter over medium heat 4 to 7 minutes, stirring frequently, until deep nutty brown (watch carefully because butter burns easily). Immediately pour browned butter into large bowl; cool 10 minutes.
- Meanwhile, in small bowl, stir together flour, baking powder and salt until blended; set aside. Add 1/2 cup granulated sugar and brown sugar to cooled butter; beat with electric mixer on medium speed 2 minutes or until well blended. Add egg and vanilla; beat on low speed until combined. Add flour mixture; beat until soft crumbly dough forms. Press together to form ball; divide in half.
- On lightly floured surface, or between 2 sheets waxed paper or cooking parchment paper, roll out each dough half to 1/8-inch thickness. Using 2-inch cookie cutters, cut out dough into desired shapes, gently pressing together and rerolling scraps as necessary. Onto ungreased cookie sheets, place cutouts about 1 1/2 inches apart. Sprinkle with granulated sugar.
- Bake 7 to 9 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container.
Nutrition Facts : Fat 1/2, ServingSize 1 Cookie, TransFat 0 g
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