Brown Butter Sugar Cookies

Brown Butter Sugar Cookies 

From the Kitchen of Jenny & Andy

Ingredients:

- 6 oz (1.5 cups) butter

- 1 cup brown sugar

- 1 tsp baking powder

- 1 whole egg

- 1 3/4--2 cups all purpose flour 

- 1/4 tsp salt

- 2 tsp cinnamon


Directions:

1. Melt the butter in a saucepan until the butter starts to brown, then transfer to a mixing bowl.
2. Add the brown sugar, baking powder, and egg and mix until combined. 
3. Fold in the flour, salt and cinnamon until you have a soft dough.
4. Wrap in saran wrap and refrigerate for 30 min.
5. Roll out your dough to about 1/2" thick and cut into desired shapes. (Optional: dust with a layer of brown sugar before baking)
6. Bake for 9-10 min at 375 degrees
7. Let cookies cool before eating.

This recipe is modified from Byron Talbot's recipe which can be found here.

Never Fail Pie Crust

This is Grandma Stewart's classic recipe! "Never fail" is true--when Jesse added six times too much sugar, it was still delicious (until we used the leftover dough for meat pie). For best results, allow the dough to refrigerate overnight before rolling. Extra dough can be frozen in a ziploc bag for later use.

4 cups flour 
1 1/2 tsp salt
1 3/4 cup shortening or lard
1 Tbsp sugar
1 Tbsp vinegar (we use apple cider vinegar)
1 egg, beaten
1/4-1/2 cup ice-cold water (just put an ice cube in your water and let it sit until you're ready to use it)

1. In a large bowl, mix flour, salt, and sugar. 
2. Add shortening to flour mixture. Use pastry blender or your hands to combine ingredients until coarse crumbs form.
2. Add vinegar and egg. Mix water in slowly (you probably won't need the full 1/2 cup). Dough should be a little bit sticky. 
3. Form dough into 2-3 balls. Flatten slightly to make rolling easier. Wrap tightly in Plastic wrap and refrigerate 3 hours or overnight.

Thaw dough for 15-20 minutes before rolling. Sandwich between two layers of floured wax paper to make rolling simple. Makes 2 double-crust (top and bottom) pies or 3-4 single-crust (bottom only) pies. 

Oatmeal Pancakes Gluten-free

You'll never feel deprived by this GF recipe! Just don't tell anyone and they'll never know it. Start this recipe the night before you plan to serve.

Combine these in a large bowl:
2 cups old-fashioned rolled oats
2 cups buttermilk or sour milk
Stir, cover, and refrigerate overnight.

The next morning, add these to the mixture:
2 beaten eggs
2 TBS melted butter

Add in the dry ingredients all at once:
1 cup brown rice flour
1 tsp sugar
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder

This is a very thick batter. If you need to thin it down, just add more liquid. Cook on a hot, buttered griddle until pancakes are golden on each side. They are incredible served with fresh fruit!

I love to use this recipe if we ever have sour milk. Sometimes I will even sour the 2 cups of milk with 2 TB vinegar to make this recipe.