Cooks Illustrated Question?

Does anyone know the recipe for the sugar cookies from cooks illustrated?





if not a eally good sugar cookie recipe with not a lot of butter or shortening?





and also how to make the glaze??


thanks!|||








Brown Sugar Cookie


Adapted from Cook's Illustrated





1 3/4 sticks butter (14 tablespoons)


2 C AP flour


1/2 tsp baking soda


1/4 tsp baking powder


1/4 tsp salt


1 1/4 C packed dark brown sugar (use soft brown sugar; old and hard brown sugar will make a drier cookie)


1 egg


1 Tbsp vanilla





Sugar coating


1/3 - 1/2C raw sugar


or if you don't have raw sugar


3 Tbsp sugar


3 Tbsp dark brown sugar





In a small saucepan melt 10 tablespoons of butter, reserve the remaining 4 tablespoons and set aside, over medium low heat. Do not use a nonstick skillet or saucepan with a dark finish because you will not be able to gauge how dark the butter solids are. The butter will melt, then a white foam will appear onto of the melted butter. Continue to cook and stir. The white foam will disappear and pay close attention because pretty soon the butter will start to smell nutty and caramelly and the solids will start to brown at the bottom of the pan. It will take about 1 to 3 minutes. Once you see the solids start to turn golden brown, remove the pan from heat but continue to stir. The residual heat from the butter will continue to caramelize the butter solids. Once the solids are nutty brown (return the pan to low heat if you need to brown the butter a tad more) stir in the remaining 4 tablespoons of butter to slow the cooking process. Transfer the mixture to a heatproof bowl (like the bowl of a KitchenAid) and set aside for 15 minutes. To cool the butter faster, dip the bottom of the bowl in a pot of cold water.





Preheat the oven to 350 degrees F. In a shallow dish pour out raw sugar or if you don't have raw sugar, make a mixture of white sugar and brown sugar. Set this aside for rolling later.





Add the 1 1/4 C packed brown sugar, egg, and vanilla to the melted butter in the bowl, and mix until everything is evenly incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and mix until evenly combined and no pockets of flour remain.





Form about 1 1/2 to 2 tablespoon balls of dough, making 24 cookies. Roll each ball of dough in sugar and space them 2 inches apart. Bake until the cookies are puffy and the edges have set but the centers are still underdone, about 12 to 14 minutes. Rotate the cookie sheet halfway through baking. Do not overbake.





Remove the cookie sheet and cool the cookies on the sheet for 1 - 2 minutes. Then remove to a rack and cool to room temperature.











Day 1: White Chocolate Cashew Macadamia Butter Cookies


Day 2: Shortbread Bars with Mango Jam


Day 3: Pumpkin Butter Thumbprints


Day 4: Butterscotch Cookies with Hazelnuts


Day 5: Best Oatmeal Cookies Ever with Chocolate Chunks, Pecans, and Dried Cherries


Day 6: Torta Sbrisolona


Day 7: Alfajores


Day 8: Orange Cranberry Pistachio Biscotti


Day 9: Brown Sugar Cookie








I hope this is what your looking for, with a few ideas as well.


enjoy and happy cooking.|||Brown Sugar Cookies - Cooks Illustrated Ingredients





14 tablespoon Unsalted butter


1/4 teaspoon Baking powder


1/4 cup Granulated sugar


1/2 teaspoon Salt


2 cup Brown sugar packed


1 large Egg


2 cup Unbleached flour plus 2 Tablesoons


1 large Egg yolk


1/2 teaspoon Baking soda


1 tablespoon Vanilla extract





Instructions for Brown Sugar Cookies - Cooks Illustrated





1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.





2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.





3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.





4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)





5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.





6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.





Here is a glaze recipe from Allrecipes.com





INGREDIENTS


1 cup confectioners' sugar


1 tablespoon light corn syrup


2 tablespoons water


10 drops food coloring





DIRECTIONS


Stir confectioners' sugar, corn syrup, and water together. Stir in food coloring if desired. This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of a solid color.





|||Can't be done without butter, shortening, lard or margarine.


Although I like bacon fat myself.


Use an egg wash instead of glaze.|||check on the net lots of great recipes try making chocolate chip pumpkin cookies u will love them