Sat, 13 March 2021
Mrs. Peterson's Cookies
These are like mini-cakes and are lovely with a cup of tea.
INGREDIENTS:
500 g self-raising flour
3 g baking soda (½ teaspoon)
5 g baking powder (1 teaspoon)
4 g salt (½ teaspoon)
115 g soft butter
220 g light muscovado sugar
110 g caster sugar
2 eggs
10 mls vanilla extract
260 mls evaporated milk
Browned Butter Icing:
115 g butter
130 mls evaporated milk
5 mls vanilla extract
140 g icing sugar
METHOD:
Sift together dry ingredients and set aside.
Using an electric hand mixer, mix together butter and sugars in a large bowl. Add eggs and beat again until fluffy. Add vanilla and evaporated milk.
The dough will be sticky. Chill for at least ½ hour before baking.
Spray/butter baking sheets before baking. If the baking sheets are not greased first, the cookies will stick to the trays. Place 9-12 spoonfuls of puffy, chilled dough on each sheet. They will expand in the oven.
Bake at 160 degrees Celsius for 9 minutes, or until edges are golden brown. Slightly cool on tray for 5 minutes.
Over medium heat, brown butter in small pan by boiling it until it turns brown. A thick foam will cover the top (it will start to look like a Guinness Beer). Do not let it smoke. If the butter starts to smoke, it is burned and cannot be used.
Transfer your browned butter to a medium bowl and add icing sugar, evaporated milk, and vanilla. Mix with electric hand mixer until smooth and has a spreadable consistency. Spread icing on cookies while they are still warm. As these cool, the icing will dry and become firm.
Yields 2-3 dozen cookies.
