A familiar late-night snack becomes a festive cookie. Salted butter is a must.
- Portion size 44 servings
- Credits : Canadian Living: Holiday 2008
Brown Butter Cinnamon Icing:
MethodIn large bowl, beat butter until smooth; beat in sugar. Stir in cornstarch until smooth. Stir in flour. Divide in half. Roll each into 9-inch (23 cm) long log. Wrap in plastic wrap; refrigerate for 30 minutes.
Flatten 3 sides on each log, leaving remaining side rounded. Using chopsticks or ruler, press indents onto 2 opposing flat sides to resemble loaf of bread. Rewrap and refrigerate for 30 minutes.
Slice dough crosswise into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Bake in 275°F (140°C) oven until edges are light golden, about 30 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool.
Brown Butter Cinnamon Icing: In saucepan over medium heat, melt butter until nutty brown and no longer bubbly, 5 minutes. Transfer to bowl; let cool. Beat in sugar, cream and cinnamon until fluffy, adding up to 1 tbsp (15 mL) more cream if necessary. Spread 1 tsp (5 mL) on each cookie. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Nutritional facts Per cookie: about
- Sodium 34 mg
- Protein 1 g
- Calories 84.0
- Total fat 5 g
- Cholesterol 13 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 5.0
- Vitamin A 4.0