Sunday, June 14, 2009
Brown Butter Icing
Admittedly...I am a chocolate girl through and through. I do enjoy most treats even if they are not chocolate, but unfortunately chocolate is my true weakness and temptation. However, I must say that I may have enjoyed this icing/frosting simply as much as I do chocolate. I have been craving it since I had it last. I am sure there are other recipes of this. The recipe I am posting is not the exact one from the picture as I have not retrieved that from a friend yet, but I have had this fabulous version of it before. This recipe is from Martha Stewart...how can you go wrong a Martha cookie, right. The icing would be good on a pumpkin bread (as pictured above) or anything pumpkin or spice. Really all you need is a vehicle. Enjoy!!!
Pumpkin Cookies w/ Brown Butter Icing
Makes about 6 dozen
FOR THE COOKIES
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
FOR THE ICING
4 cups confectioners' sugar, sifted (add more icing for thicker frosting for beads and such, according to preference)
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk,
2 teaspoons pure vanilla extract
Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.