Posted by Chef Penny | Posted in brown sugar , cookie | Posted on 10:07 AM
I love using ingredients that I have an abundance of in the house. Brown sugar happens to be one of them and I am not sure why. As most of you know, brown sugar gets hard (dry out) if you don't store it properly so here are some tips on how to store brown sugar:
-using a terra cotta clay disk (found in kitchen type stores)
-put an apple or a piece of bread (change often) in a tightly sealed plastic bag with the sugar
-never store in fridge! (can freeze!)
-always put in a non rusting bowl and seal TIGHT!
If it becomes hard do NOT throw it out. You can revive it by:
-put into an oven at 250*. Watch carefully as you don't want it to start to melt, just to get warm
-put in a microwavable bowl with a damp paper towel on top and cook for 30 seconds stopping to see if it's soft yet. Repeat til soft.
-if you have time, put sugar in non rustable bowl with damp paper towel and then plastic wrap or foil and seal tightly. After two days or so the moisture should have kicked in!
Now onto the recipe. I made brown sugar cookies which are very similar to sugar cookies but the recipe uses brown sugar! This can be made with light or dark, but I used light because that is what I have!
Cookie Recipe:
1 cup packed brown sugar
3/4 cup butter, softened
1 tsp vanilla
1 egg
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp ground ginger
raw sugar for rolling
Directions:
Preheat oven to 375*. Cream butter and sugar together. Add egg and vanilla. Add flour, baking soda and ginger and mix until combined. The ginger in this recipe is not for flavor, it's to enhance the flavor of the brown sugar! Roll in plastic wrap into a log. Chill til cold. Remove from plastic wrap and roll in the raw sugar. Slice and lay out on baking sheet. Bake til edges are slightly brown. Over baking will result in a hard cookie instead of chewy!
According to Bob (my theatre/date nite buddy) he loved them! Here's to more shows/dinner with you Bob! (and to many more blogs! heehee)
Enjoy!
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