Lately I’ve felt kind of bad. I feel like I’ve been posting some cool things like “Oh, look at this! Isn’t it cool? Nope, no tutorial for you!” and “Oh, you like this? NO TUTORIAL FOR YOU!” I promise that’s not really my intent, but when it comes to hand painted things, I’m not really sure what to tell you aside from “cut this out and paint it with food coloring,” which I’m sure you could all figure out on your own. So today I want to share with you a tutorial AND recipe. Feeling better? I am, although that could just be the brown butter cookie in my hand talking…
Brown Butter Cutouts
Makes about 12-18 cookies
2 sticks (226 grams) unsalted butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 cup all purpose flour
In a small saucepan, heat the butter until it melts and begins to brown. Pour the browned butter into a bowl, cover with plastic wrap, and refrigerate until it begins to firm up. In the bowl of a mixer, beat the butter until smooth. Add the granulated and brown sugar, and continue beating until light and fluffy. Beat in the egg and flour until just combined. The dough should clump together but should no longer be sticky. Cover the dough in plastic wrap and refrigerate until firm (about an hour).
When you’re ready to bake your cookies, roll them out on a lightly floured surface, cut out the cookies, and bake at 350*F (175*C) for 8-10 minutes, or until no longer shiny on top. These cookies have a tendency to spread while they bake, so I would recommend refrigerating or even freezing the cutouts before popping them in the oven. If they still end up spreading, you can cut them again with your cookie cutting immediately after they come out of the oven.