Sometimes I bring a batch from my Chicago home and that simply doesn't work. Without it Christmas simply isn't Christmas. That's the classic Brown family cookie.Arrange on a plate and don't blink because they'll disappear before you open your eyes.As the cookies cool, but before they're fully cooled, sprinkle with confectioner's sugar. Once the cookies come out of the oven, either cool them on the cookie sheet or move the parchment paper to a cookie rack.(This works well, if you want to transport dough to a friend's house and have kids form the cookies.) If you do this, simply cut small rounds about 1/4 inch thick and place these rounds on the lined cookie sheet. You can also freeze or chill the dough in a log shape rather than a disk.You may need to lower your oven to 325 degrees F. Bake for 12 to 13 minutes or until the edges are a bit brown. Place dough on parchment paper or a greased cookie sheet. Begin to roll the dough the dough so that it is about 1/4-inch thick or a little more.You can also put the dough in the freezer at this point. Shape into a disk and then chill for 30 minutes. Add 1/2 cup of flour mixing after each addition. Sometimes we did all 3 just to make an assortment. If nuts are not for you, a dusting of confections sugar, or a sliver of cherry also could grace the cookies top.As soon as they are cool enough to handle split them into halves with the sharp tip of a small kitchen knife. Place the nuts in a shallow pan in a 300 degree oven for about 5 minutes. Heating the whole almonds first makes them easier to split. Typically these cookies were topped with an almond half. ![]() Bake on a high rack in the oven at 375 degrees for 10-12 minutes.
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