17 October 2010

pumpkin cookies with browned butter icing

I like the idea of Martha Stewart, but don't actually know enough about her style to know if I like her. I've watched her, but never tried any of her ideas to know if I'm a fan or not. I even get her cookie a day emails, but is the first time I've ever actually made anything. Based on these alone, I'm now a fan :-) It was the browned butter icing that caught my eye -- because browned butter is amazing and I have no idea how I lived without it until recently when I made some for a Daring Bakers challenge (which I haven't actually posted, whoops). Holy canoli browned butter is good. So put that on a cookie? Heck yeah I'm in. I also happened to have a lone can of pumpkin in my pantry, and it's getting to be pumpkin and Halloween time, so here I am with these:
After baking them, I wouldn't exactly call them cookies. I understand there are different textures and types of cookies, but I generally don't like this kind... These were basically dollops of cake. Or mini muffin tops. And you know what, they were really GOOD little cakey muffin tops. By themselves, they're fluffy and spiced just right that I kept popping them in my mouth. But then there's the icing... That browned butter icing where you see flecks of the browned parts. Ridiculous. It's rare I meet a cookie that I can't stop eating - I'm usually happy with 2 or 3 in a batch. I could not stop eating these. This recipe easily makes over 5 dozen little cookies... so I had to give them away to save me from myself because I really could have eaten all of them. They're delightful.

Pumpkin Cookies (little pumpkin muffin tops) with Browned Butter Icing
adapted from Martha Stewart

2 3/4 C flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 C (1 1/2 sticks) butter
2 C brown sugar
1/4 C sugar
2 large eggs
1 15-oz can pumpkin (not pumpkin pie, straight up pumpkin) minus 2 tbsp
3/4 C evaporated milk
2 tsp vanilla extract

Preheat oven to 375. Sift together the dry ingredients - flour through the nutmeg. Cream butter and sugars until fluffy. Mix in eggs. Slowly mix in the pumpkin, evaporated milk, and extract until well blended. Add dry ingredients and mix until combined.

Line a baking sheet with parchment paper. Dish out cookies -- you can either use a 1-1/2" scoop then slightly flatten, or pipe out 1-1/2" rounds. I did both, and got the same general result. Bake for 10-12 minutes. Allow to cool on sheet while you bake the next set. Allow cookies to cool completely before icing.

1 1/4 sticks butter
4 C confectioners sugar, sifted
1 tbsp vanilla
1/4 C evaporated milk

Sift the sugar into a bowl. In a small, light colored bottom pot or pan, melt butter over medium heat. Cook, swirling occasionally, until golden brown. (The milk solids will fall to the bottom of the pan - cook until they get a nice milk-chocolatey brown and the butter darkens a bit. But don't cook too long or it'll burn - it should smell a bit nutty, or like toffee.) Immediately add to the sugar (make sure to get allll the brown bits). Add the vanilla and evaporated milk, then mix until smooth. If it's too firm to spread, add a bit more evap milk. Ice cookies. Try not to eat the icing straight.

Note -- this icing doesn't harden completely. It'll develop a shell, but it's a soft icing that'll squish, so when storing, don't stack them or the icing will stick. That's it you don't eat them all.

1 comment:

  1. I assume by give them away you meant, put a bunch more aside to bring to work on Monday.