[RecipesAndMore] Brown Sugar Holly Leaves Cookies

[Sugarsyl]

Brown Sugar Holly Leaves Cookies   Prep, 1 1/2 hours, plus chilling and cooling.  Bake, about 10 minutes per batch.  Makes about 3 dozen cookies.   Ingredients:   1cp butter, (2 sticks), cut-up, (no substitutions) 2 1/3cp all-purpose flour 1/2tsp baking soda 1/4tsp salt 3/4cp packed brown sugar 1/4cp granulated sugar 1 large egg 1tsp vanilla extract green sugar crystals cinnamon red hot candies, (optional)   Directions: In a 2 quart saucepan, heat the butter over medium heat until melted and lightly browned. Pour browned butter into a small bowl and refrigerate until cold, but not firm; about 1 1/2 hours. Meanwhile, in a large bowl, combine flour, baking soda and salt. In a large bowl with the mixer at medium speed, beat the browned butter and the sugars until creamy, occasionally scraping the bowl with a rubber spatula. Add egg and vanilla and beat until well-mixed. Reduce the speed to low.  Gradually beat in the flour mixture until blended.  The dough will be crumbly.  7. Gather the dough together with hands and form into a ball. 8. Divide the dough into 3 equal pieces.  Between 2 12 inch sheets of waxed paper, roll 1 piece of dough, 1/8 inch thick.  If the paper wrinkles during rolling, peel it off, then replace it to remove any wrinkles. Repeat with the 2 remaining pieces of dough. 9. Refrigerate the dough 2 hours or until firm enough to cut, or place the dough in freezer for 30 minutes. 10 Preheat the oven to 350 degrees. Remove 1 piece of dough from the refrigerator. Peel off the top sheet of waxed paper and replace. Turn dough over and remove top sheet of waxed paper. With a 3 inch holly leaf shaped cookie cutter, cut out as many cookies as possible, reserving all trimmings. If the dough is too firm and cracks, let it stand for 5 minutes to soften slightly. 11. Place cookies, 1 inch apart, on an un-greased large cookie sheet. Wrap and refrigerate any trimmings. 12. Using the back of a paring knife, draw lines on cookies to resemble veins.  (I used my fingernails.) 13. Sprinkle green sugar along the lines and press some cinnamon candies at 1 end to resemble holly berries, if you like. 14. Bake cookies 10 to 12 minutes or until lightly browned on the edges.  Transfer cookies to wire racks to cool. Repeat with the remaining dough and the trimmings. Store cookies in a tightly covered container at room temperature for up to 2 weeks or in the freezer, up to 3 months.   Enjoy. "God, grant me the serenity to accept the things I cannot change;  courage to change the things I can and the wisdom to know the difference." Jesus Loves You! -Sylvia C. Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---