Food recipes
Brown Sugar Petticoats Recipe
Brown Sugar Petticoats Recipe Ingredients: wheat flour, white, all-purpose, unenriched sugars, brown butter, without salt sugars, granulated Directions: In a bowl, mix flour and brown sugar. Cut butter into chunks and...
Brown Sugar Petticoats Recipe
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated
Directions:
In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated
Directions:
In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies