Tag Archives: cup butter

Cinnamon Roll Sugar Cookies

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If you have a love for cookies and cinnamon rolls then this recipe is perfect for you. Heck, even if you don’t have a love for these try out this recipe anyway because these cookies are delicious! These tasty treats taste best after having been chilled in the fridge for half an hour or so. Not sure if you’ll be able to hold out for that long though.

Cinnamon Roll Sugar Cookies (makes 6 dozen mini cookies)

Dough
2 cups sugar
1 cup butter, softened
3 eggs
1 teaspoon vanilla
1 cup sour cream
6 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

Filling
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 cups packed light brown sugar, divided into 1/4 Cups
1 1/2 tablespoons ground cinnamon, divided

Frosting
220g softened cream cheese
1/2 cup powdered sugar
2-4 tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.  Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.  Start rolling from the long end closest to you, rolling into a log shape.  Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.  Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4.  To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency.  Frost cookies then place in refrigerator until ready to serve.

Brown Butter Creamy Apple Tart

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brown butter creamy apple tartI made this apple tart this morning and then proceeded to eat half of it for lunch. Oops. So much for trying to stick to a healthy diet. Oh well, there’s always tomorrow right?

I bought this tart tin a few weeks ago on sale at Myer and have been so excited to use it since. I knew I wanted to make something that incorporated brown butter because it seems to be all the rage in the baking world these days. I had to find out what all the fuss was about myself.

brown butter creamy apple tart

This tart was a breeze to make and the brown butter really did make it that much more delicious. It was only subtle but it added another dimension of flavour to this otherwise regular (but still yummy!) tasting apple tart.

Brown Butter Creamy Apple Tart (for 8-inch tart tin)

brown butter creamy apple tart

Sweet Tart Crust Recipe

1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
113g unsalted butter, cut into small pieces
1 large egg

Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. (You’re looking for some pieces the size of oatmeal flakes and some the size of peas.) Stir the egg, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

Press the dough evenly across the bottom and up the sides of the tart shell. You want to press hard enough that the pieces cling to one another, but not so hard that it loses its crumbly texture.

Freeze the crust for at least 30 minutes, preferably longer.

Tart Filling Recipe

Apple Filling
1/4 cup butter
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla essence
4 cups sliced peeled Granny Smith apples (3 large)

Topping
4 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter

Preheat oven to 200°C.

In a small saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.

In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into frozen tart shell.

In a medium bowl, stir together all topping ingredients except butter. With a fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.

Bake 20 minutes. Reduce oven temperature to 180°C, and cover edge tart with foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours.

Enjoy!

brown butter creamy apple tart