Wednesday, July 25, 2012

Brown Sugar Cookies

So this month’s Recipe Club theme is “Pinterest.”  We all know we spend our days pinning and pinning recipes galore but then never actually make them.  So for this month’s gathering, we were all challenged to bring something we’ve pinned but never actually made.  I had such a high hopes to whip up some fancy, extravagant, ooh la la dish that would just wow my friends, but alas there was no time to go to the store {let alone whip up said ooh la la dish}.  So last night I went through my “SweetTreats” board and found this gem and knew it was a winner {mainly because I already had all the ingredients in my fridge and pantry}.  The best part about this recipe, in the time it took B to dress George after his bath, I mixed, rolled and got these bad boys in the oven in time to put my little one down for bed.  I enlisted B’s help to take them out of the oven in case I was not done reading Little Owl in the Tree before the buzzer sounded.  Not only did B take them out, but he also helped himself to four cookies!  Here’s hoping the girls like them as much as he did.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup packed dark brown sugar
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 3/4 cups all-purpose flour, spooned and leveled

Heat oven to 350. With an electric mixer, beat the butter, brown sugar, and 1/4 cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes.  Add the vanilla, salt, and 1/4 teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined.
On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon. Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart.
Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. Cool slightly in the pans, then transfer to a wire rack to cool completely.
Voila, brown sugar cookies!

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