Creamy icing featuring the nutty flavour of browned butter is the perfect topping for these sweet currant-studded cookies. To garnish, top each iced cookie with a single currant.
- Portion size 50 servings
- Credits : Canadian Living: Holiday 2012
Brown Butter Icing:
MethodIn large bowl, beat butter with sugar until light and fluffy; beat in egg and vanilla. Whisk together flour, baking powder and salt; stir into butter mixture in 3 additions. Stir in currants.
Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate for at least 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Let stand at room temperature until soft enough to roll out, about 15 minutes.
Between waxed paper or on lightly floured surface, roll out dough to 1/4-inch (5 mm) thickness. With 2-inch (5 cm) round or oval cookie cutter, cut out shapes, rerolling scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined or greased baking sheets.
Bake, 1 sheet at time, in 375ºF (190ºC) oven until pale golden on bottoms and edges, 10 minutes. Let cool for 1 minute on pans on racks; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Brown Butter Icing: In small saucepan, melt butter over medium heat; cook, swirling frequently, until browned and fragrant, about 3 minutes. Let cool. Whisk in icing sugar; spread on cooled cookies.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 336 mg
- Sugars 70 g
- Protein 5 g
- Calories 709.0
- Total fat 35 g
- Potassium 233 mg
- Cholesterol 38 mg
- Saturated fat 12 g
- Total carbohydrate 101 g
- Iron 24.0
- Folate 25.0
- Calcium 4.0
- Vitamin A 14.0