Brown Sugar Christmas Thins

Name: Brown Sugar Christmas Thins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 75
Cuisine: Global
Ingredients: 591 milliliters firmly packed brown sugar; 454 grams cups butter, at room temperature; 1 liters all-purpose flour; 2 teaspoons vanilla

Brown Sugar Christmas Thins is a vegetarian recipe with 75 servings. This hor d'oeuvre has 99 calories, 1g of protein, and 5g of fat per serving. This recipe covers 1% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. A mixture of firmly brown sugar, butter, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and vanilla until smooth. Stir or beat in flour until well blended.

Ingredients you will need

Brown Sugar

Vanilla

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

Divide dough into four equal portions. Flatten each with your hands into a 1-inch-thick disk. On a lightly floured board, with a floured rolling pin, roll dough, a portion at a time, to 1/8 inch thick. With floured cookie cutters, cut dough into desired shapes (if dough becomes too soft to handle, freeze briefly until firm).

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Rolling Pin

With a wide spatula or your fingers, transfer cookies to buttered or cooking parchment-lined 12- by 15-inch baking sheets, spacing them about 1 inch apart. Gather scraps, pat into a ball, and repeat rolling and cutting.

Ingredients you will need

Equipment you will use

Baking Sheet

Spatula

Bake cookies in a 300 oven until slightly darker brown, about 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

Ingredients you will need

Equipment you will use

Oven

Frying Pan

With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release, let stand on sheets to firm up, about 5 minutes, then transfer to racks to cool completely.

Ingredients you will need

Equipment you will use

Spatula

Powdered sugar icing: Controlling consistency of icing is simple. If it's too thick, add a few drops of water; if it's too thin, gradually add more powdered sugar. To tint, add food coloring a few drops at a time.

Ingredients you will need

Powdered Sugar

Food Color

Icing

Water

For piping: In a bowl, stir 2 cups powdered sugar, 1/2 teaspoon vanilla, and 1 1/2 tablespoons water until smooth. Tint with food coloring as desired. Spoon into a pastry bag fitted with a 1/8-inch tip or a heavy 1-quart zip-lock plastic bag. Seal plastic bag and squeeze icing into a corner; cut a tiny opening at corner of bag to squeeze icing out.

Ingredients you will need

Powdered Sugar

Food Color

Vanilla

Icing

Water

Equipment you will use

Ziploc Bags