I feel that we are quickly becoming a future oriented society. Instead of living in the present, we seem to be focused on the next big thing. I feel that is being pushed on us by the media and big business. The day after Halloween, Starbucks puts out their holiday red cups, and you cannot go to the grocery store without being bombarded with Christmas candy and baking supplies. It is not even Thanksgiving yet. With Black Friday and Cyber Monday we do not get to even enjoy that holiday anymore (since midnight shopping has become the norm). It is sad that we do not get to just enjoy Fall and the present moment. We are forced to move on before we can really acknowledge it. Fall is my favorite time of the year, and though I love Christmas, I refuse to be rushed through this season.
In honor of Fall, I thought I would make something warm and buttery. These are not the typical cookies you will see on every website. They are perfect for this time of year, and are a nice little change to traditional cookies. They are cakey, and caramelly, much like most Fall foods. They still have an airy lightness, from the sour cream. It truly is a baker's/pastry chef's secret weapon.
Enjoy these cookies, and don't get too carried away with all of the Holiday chaos!
Recipe from:
Taste of Home
You will need (for cookies):
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 1 egg
- 1/2 cup sour cream
- 1 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For Icing:
- 1/4 butter
- 1/2 cup packed brown sugar
- 2 tablespoons milk
- 1 cup confectioner's sugar (sifted)
Directions:
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Pre-heat oven to 375 degrees, and line a baking sheet with parchment paper
Cream together brown sugar and butter |
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| Beat in egg |
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| Add sour cream, and mix well |
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| In a separate bowl, combine flour, baking soda, and salt. |
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| Gradually add flour mixture to dough. Mix until just combined. |
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Drop dough onto baking sheet by the tablespoonful. Bake for 9-11 minutes.
Allow cookies to cool completely, before frosting. |
For Frosting:
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| Over low heat, melt butter. Add brown sugar, and stir occasionally. |
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| Stir in milk, and bring to a boil. |
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| Once it starts bubbling, remove from heat and stir in confectioner's sugar. |
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Spread on top of cooled cookies. The longer this frosting sits,
the thicker it gets, so I recommend working somewhat quickly. |
7 comments:
Yummy! These would be great for Thanksgiving dessert. They look better than pie.
I love frosted cookies too. Must give these a try.
Ooh I love brown sugar! These look positively divine.
Ooh I love brown sugar! These look positively divine.
These look amazing! I need to try them A.S.A.P
Hey doll! Just wondering, do you use dark brown or light brown sugar for these cookies? Thanks
Hi Riley!
I just used light brown sugar, but you could use either one. The difference between light and dark brown sugar, is that it has more molasses in it. It will have a more defined brown sugar taste, which would really nice. Hope this helps!
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