In our latest installment of the 12 Days of Cookies, we're looking at that Christmas mainstay, the cut-out cookie. That sad truth about most decorated Christmas cookies is that they don't taste as good as they look. Sometime the dough isn't sweet enough. Sometimes the icing is too sweet. And that just isn't OK. I want to decorate Christmas cookies that are already delicious, which is why I'm obsessed with these salted brown-butter beauties
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These cookies are nuttier than your average Christmas-cookie base, but that's exactly why they taste so good. Browning the butter before blending it into the dough (and adding a generous pinch of salt) gives these treats way more depth, and what part of the name "salted brown butter cookies" doesn't make you want to eat an entire batch? Read on for more about what makes this cookie way too awesome
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There's one more key benefit to these cookies: The dough rolls out like a dream, and the shapes actually hold their form when baked. No more snowflake cookies that bake up looking like blobs! You could even make tree ornaments out of these cookies
Dream beauty pro: Just cut a little hole from the top before baking with the narrow end of a pastry bag tip before baking them.
If you decide to make these cookies (and I hope you do), here are some helpful tips:
-- Evenly rolled dough makes an evenly baked cookie.
-- Try to bake cookies of a similar size together so they're all done at the same time.
-- Keep the dough you're not rolling out chilled.
-- For super-crisp, clean edges, freeze the cut cookie dough until chilled before baking.
-- To keep your cookies fresh for up to a week, store them in a resealable container, with layers of parchment or wax paper in between layers.
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