Brown Sugar Cookies

Howdy, hope everyone had a egg-cellent Easter!  I'm just sharing a few photos from our family dessert table.  This post is a little late for bunnies but this brown sugar cookie recipe can be devoured in many shapes and occasions throughout the year.

Brown Sugar Cookies
Adapted from Sweetopia

• 2 cups unsalted butter, room temperature
• 2 cups brown sugar, packed
• 2 large eggs
• 3 tsp vanilla extract
• 5 cups all-purpose flour
• 1 tsp salt

Preheat oven to 350 degrees. Cream butter and sugar with an electric mixer for 3 minutes on medium high.  Incorporate eggs one at a time on with mixer on medium speed.  Add vanilla, flour, salt and mix until dough is homogenous.  Roll dough out between two pieces of parchment and then refrigerate for at least one hour.  Cut using cookie cutters, chill again for at least 15 minutes in fridge and bake for about 10 minutes.  Decorate with Royal Icing if desired.

Royal Icing recipe
from Alton Brown

1 1/2 ounces pasteurized egg whites
1/2 teaspoon vanilla
2 cups powdered sugar

Beat egg whites and vanilla until frothy. Add powdered sugar gradually and beat until mixture forms stiff, glossy peaks in 5-7 minutes. Pipe immediately or store in airtight container in the refrigerator for up to 3 days.

See also Raspberry Macarons and Tropical Carrot Cake or a quicker recipe here.