pumpkin cookies with brown butter icing.they taste just like pumpkin cookies should. moist, tender, light with the perfect amount of pumpkin.
too often pumpkin baked goods (cookies, muffins, bread, even pie!) are thick, chewy, dense and stick to the roof of your mouth.
and i love that you have to pipe the dough on the cookie sheets since it is like a mousse.
however, without this particular icing, these cookies would be just another cookie. they work together beautifully, but the icing steals the show. mercy.
the browning of the butter brings a caramely flavor to the forefront and the evaporated milk kicks the richness up a notch. i love that it isn't a cream cheese base since i am not a fan! i believe i will be using this icing for my cinnamon rolls from now on. a true winner!
make it soon!
brown butter icing
4 C powdered sugar
10 T unsalted butter
1/4 C, plus 1 T evaporated milk
2 t vanilla extract
Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.
pure magic. i kid you not. this will woo all your friends!
2 comments:
these cookies are otherworldly. that is all you need to know. the choice few i shared them with are still in la-la land. it was a choice experience!
wait a minute! you go on about that perfect combo of light pumpkin cookie and brown butter frosting but you only give the recipe for the frosting?! come now, aimee, do be reasonable. i now NEED both.
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