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Toasted Sugar Cookies |
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| Ingredients: |
2 cuos granulated sugar
2 1/4 cups ll-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1.2 teaspoon fine salt
2 sticks unsalted butter, at room temperature
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
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| Procedures: |
Arrange a rack in the middles of the oven and heat to 350o.
Spread the sugar into a even layer on a rimmed baking sheet or 9x13 baking dish.
Toast the sugar, stirring every 15 minutes, until honey-beige colored, 45 minutes to 1 hour.
Remove the pan from the oven to a wire rack.
Let cool for at least 1 hour, stirring every 15 minutes to speed the cooling.
Meanwhile, line 2 baking sheets with parchment paper and set aside.
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
Reserve 1/2 cup of the toasted sugar in a shallow bowl for rolling
Place the butter and remaining 1 1/2 cuos toasted sugar in a stand mixer fitted with the paddle attachment.
Beat on medium speed until lightened in color and fluffy, about 4 minutes.
Reduce the speed to low and beat in the egg, egg yolk, and vanilla until smoot, about 2 minutes.
Add the flour mixture and mix on low speed until just combined.
Scoop the dough out into 2 tablespoon-portions and roll gently to form smooth balls.
Roll each dough ball in the reserved sugar and place 2" apart on the prepared baking sheets, 8 cookies per sheet.
Bake the cookies until the edges are just beginning to brown, 8-12 minutes.
Cool for at least 10 minutes pn the baking sheets before transferring to a cooling rack.
Repeat with the remaining dough, reusing the parchment paper on a cooled baking sheet.
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| Notes: |
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2020-10-04: 1 tablespoon size instead of 2; 1 teaspoon next time. 19 minutes. The toasting of the sugar was difficult resulting in some small clumps that had to be pounded to break up.
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10/06/2020
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