Estos dedos de azúcar moreno son una variación de nuestras cuñas de mantequilla básica. El secreto de la naturaleza tierna y quebradiza de las galletas de mantequilla es remover los ingredientes húmedos y secos hasta que se combinen..
These brown sugar fingers are a variation of our basic butter wedges. The secret to the tender and crispy nature of butter cookies is to mix the wet and dry ingredients until they are combined. Source: Martha Stewart Living, December 2000. Sixteen servings. The ingredients: 8 ounces (2 sticks) unsalted butter, room temperature, plus more for the pan. 2 cups all-purpose flour. 3/4 teaspoon coarse salt. 1/2 cup packed dark brown sugar. 1 teaspoon pure vanilla extract (optional). Directions: 1. Butter an 8 1/2-inch cake or springform pan; set aside. Sift flour and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar and continue beating until very light and fluffy, occasionally scraping the sides of the bowl with a spatula, about 2 more minutes. Add vanilla, if using. Add flour mixture and combine on low speed, scraping with a spatula if necessary, until the flour is incorporated and the dough sticks together when squeezed with your fingers. 2. Pat the dough into a prepared pan. If rolling out the dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour. 3. Roll out into a rectangle about 1/2 inch thick and about 5 by 12 inches long. Trim the ends to make a perfect rectangle. Place the dough crosswise into 3/4-inch-wide strips and, using a fork, make a decorative pattern on each strip if desired. 4. Preheat the oven to 325 degrees. Bake until firm, about 30 minutes. Cut into fingers once cooled.
Comentario: ¡Qué deliciosos se ven estos dedos de azúcar moreno! Me encanta la idea de usar azúcar moreno en lugar de azúcar blanca para darle un sabor más rico y profundo. También me gusta la técnica de usar un tenedor para hacer un patrón decorativo en cada tira. Definitivamente voy a probar esta receta en mi próxima reunión con amigos. ¡Gracias por compartir!
27.04.2023 @ 07:44
These brown sugar fingers are a variation of our basic butter wedges. The secret to the tender and crispy nature of butter cookies is to mix the wet and dry ingredients until they are combined. Source: Martha Stewart Living, December 2000. Sixteen servings. The ingredients: 8 ounces (2 sticks) unsalted butter, room temperature, plus more for the pan. 2 cups all-purpose flour. 3/4 teaspoon coarse salt. 1/2 cup packed dark brown sugar. 1 teaspoon pure vanilla extract (optional). Directions: 1. Butter an 8 1/2-inch cake or springform pan; set aside. Sift flour and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar and continue beating until very light and fluffy, occasionally scraping the sides of the bowl with a spatula, about 2 more minutes. Add vanilla, if using. Add flour mixture and combine on low speed, scraping with a spatula if necessary, until the flour is incorporated and the dough sticks together when squeezed with your fingers. 2. Pat the dough into a prepared pan. If rolling out the dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour. 3. Roll out into a rectangle about 1/2 inch thick and about 5 by 12 inches long. Trim the ends to make a perfect rectangle. Place the dough crosswise into 3/4-inch-wide strips and, using a fork, make a decorative pattern on each strip if desired. 4. Preheat the oven to 325 degrees. Bake until firm, about 30 minutes. Cut into fingers once cooled.
Comentario: ¡Qué deliciosos se ven estos dedos de azúcar moreno! Me encanta la idea de usar azúcar moreno en lugar de azúcar blanca para darle un sabor más rico y profundo. También me gusta la técnica de usar un tenedor para hacer un patrón decorativo en cada tira. Definitivamente voy a probar esta receta en mi próxima reunión con amigos. ¡Gracias por compartir!