Brown Butter, Molasses, and Cider Shortbread Cookies

Well people we made it to the week of Christmas!

Are you all ready to go? Are all of the presents bought up? The house clean for company, or if you are traveling, is the packing done? Have you finalized your goody menu? Am I totally giving you a panic attack?

Sheesh. I’m pretty sure I just gave myself one. Are your wine glasses clean? Maybe it’s time to dirty one up.

I’ll wait.

Okay. Now that we are starting to feel a bit more relaxed, let’s talk about those goodies. As if I haven’t already made enough fattening stuff over the past few weeks, I thought I would play around with some shortbread cookies for you.

These are pretty fun. A perfect holiday cookie. The molasses gives them such a rich, warm flavor. And then at the end you get the slightest kick of sweet apple cider. Very nice.

But really it is all about the brown butter.

See all those little brown specks in there? Heaven. When you brown butter, it becomes nutty. The nuttiness is what makes these cookies really special. Special enough for the big guy. I’m pretty sure these are the cookies that Santa will get on Christmas Eve.

Uh-oh.

Great. And now she is beckoning her father over for a taste as well.

Okay so maybe Santa won’t be eating this particular batch of cookies.

Wonderful.

Well I guess I can’t cross cookie baking off of my to-do list just yet. Looks like it’s time for me to head back to the kitchen.

Where did my wine glass go?

Brown Butter, Molasses, and Cider Shortbread Cookies

1/2 cup butter

2 cups all purpose flour

1/4 teaspoon salt

1/4 cup molasses

1/2 cup apple cider

1 teaspoon vanilla

Preheat oven to 350.

In a small pan cook butter over medium high heat until brown and bubbly. About 10 minutes.

Turn off heat and let cool to room temperature.

In a small bowl stir together flour and salt, and set aside.

Combine butter, molasses, apple cider, and vanilla in a mixer.

Stir in dry ingredients.

Roll out to a 1/4 inch thick disc, and cut into desired shapes.

Bake for 12 minutes.

When cooled, coat with Apple Cider Glaze (recipe below).

Apple Cider Glaze

1/2 cup plus 3 teaspoons apple cider, divided

1 cup powdered sugar

Boil 1/2 cup apple cider over medium high heat for ten minutes, stirring occasionally until it is reduced by half.

Let cool completely (it will continue to thicken into a syrup-like consistency) before stirring it into powdered sugar.

Add in 1 teaspoon of unreduced cider at a time until desired consistency.

Advertisements

One response »

  1. Pingback: Baking with Molasses « Barefooting Outside the Box

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: