Brown Sugar Cookies | Two Ways | Cookies and Scones скачать в хорошем качестве

Brown Sugar Cookies | Two Ways | Cookies and Scones

Tonight we bake our version of brown sugar cookies. Lucky for us, we always have the ingredients for these cookies on hand. These are large, soft cookies and they satisfy my sweet tooth like no other cookie can. And the dogs even get a cameo this time around. Want to make some of the cookies featured in the intro? You can find the links here: Ghirardelli Chocolate Peppermint Cookies:    • Ghirardelli Chocolate Peppermint Chunk Coo...   Christmas Cookie Collaboration:    • Holiday Cookie Collaboration | Gingerbread...   Cherry White Chocolate Chip Cookies:    • Cherry, Oatmeal & White Chocolate Chip Coo...   Hot Cocoa Cookies:    • Hot Cocoa Cookies with Toasted Marshmallows   Brown Sugar Cookies - Two Ways ½ cup. 113g, butter, very soft or melted ½ cup, 113g, margarine, very soft or melted ½ cup. 115g, white sugar 1 cup, 244g, packed brown sugar 1 tablespoon, 15ml, vanilla 2 extra large eggs, 130g 1 teaspoon kosher salt ½ teaspoon baking powder 1 teaspoon baking soda 2¾-3 cups, 380-420g, all-purpose flour Cream butter, margarine, sugars, salt, baking soda and powder until mixture is smooth and slightly fluffy. The scone version will still be very loose. Scrape down the sides and then with the mixer on low, add eggs and vanilla. Beat on medium low until mixture is very smooth, approximately 1 minute. Add flour 1 cup at a time, incorporating on low speed. Mix the dough for as little time as possible once you start adding the flour. Finished cookie dough should be loose, but not runny. The scone version will loose its shininess once you’ve added enough flour. Scoop dough using a #20 or ¼ cup disher onto a lined baking sheet placing them close together. Refrigerate dough until it is completely firm, about 2 hours. Transfer chilled cookie dough balls in a single layer, or with a sheet of wax paper between layers, to an airtight container and cover. Keep refrigerated until you are ready to bake them. Preheat oven to 350°F, 180°C, or gas mark 4 with the convection oven on, if you have it. Place chilled dough balls on a parchment lined insulated cookie sheet and bake for 15 minutes until cookies have barely set or are still slightly underdone. Do not overbake. Allow cookies to cool on the pan for 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature. Laurice: host, director, editor Gilly: director of photography, lighting, animal wrangler Fashion Jewelry provided by: Gems by Gilly Facebook:   / gemsbygilly   Email: GemsbyGilly@gmail.com Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/ #lauriceskitchen #brownsugarcookies #scratchcookies