Basic Brown Sugar Cookie Dough
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ¼ | cups |
brown sugar, light
lightly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
brandy
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 296 | ml |
brown sugar, light
lightly packed |
*
|
| 1 | each |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
brandy
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
Directions
Beat the butter until light.
Add the brown sugar and cream well.
Add the egg, egg yolk, vanilla, and brandy and beat until smooth.
Set in the flour and salt until well blended.
Chill well.
Butter lightly well-seasoned or or nonstick pans or use paper to line the pans.
Pipe out the dough using a pastry bag or form using a spoon into small wafers about 1½ x ⅜ inch.
Allow room for spreading.
Bake in an oven preheated to 375 for 8 to 10 minutes or until golden.
Let cool on the baking sheet 2 or 3 minutes, then remove to a rack.
Store airtight.
