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Name: Brown Butter Snickerdoodle Cookie Cups
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 36
Cuisine: American
Ingredients: 1 cup Butter; 1 1/3 cups All purpose flour; 1 teaspoon Cream of Tartar; 1/2 teaspoon Baking powder; 1/4 teaspoon Salt; 1/8 teaspoon Apple Pie Spice; 1/3 cup Granulated sugar; 1/4 cup Granulated sugar; 1/3 cup Brown sugar packed; 1 Egg; 2 teaspoons Vanilla; 2 tablespoons Almonds toasted and finely chopped; 1 teaspoon Cinnamon ground; 2 cups Powdered sugar; 2 tablespoons Milk; Dried cranberries optional

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INGREDIENTS

1 cup Butter
1 1/3 cups All purpose flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/8 teaspoon Apple Pie Spice
1/3 cup Granulated sugar
1/4 cup Granulated sugar
1/3 cup Brown sugar ; packed
1 Egg
2 teaspoons Vanilla
2 tablespoons Almonds ; toasted and finely chopped
1 teaspoon Cinnamon ; ground
2 cups Powdered sugar
2 tablespoons Milk
Dried cranberries ; optional

INSTRUCTIONS

1. For brown butter, in a medium saucepan, melt butter over medium. Cook 15 to 18 minutes or until dark golden brown with specks throughout. Transfer to a small bowl. Freeze 1 hour or until firm.

2. For cookie cups, in a medium bowl, whisk together next five ingredients (through apple pie spice). In a large mixing bowl, beat 1/2 cup of the firm brown butter, the 1/3 cup granulated sugar, and the brown sugar on medium until fluffy. (Set aside remaining brown butter to soften.) Add egg; beat until combined. Beat in 1 teaspoon of the vanilla. Gradually add flour mixture, beating until combined. Stir in almonds.

3. Preheat oven to 350 degrees F. Coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray. In a small bowl, stir together the 1/4 cup granulated sugar and the cinnamon. Shape dough into 36 one-inch balls. Roll in sugar mixture to coat. Place a ball in each muffin cup; press into bottom and up sides.

4. Bake about 8 minutes or until lightly browned. Use the rounded side of a measuring spoon to press down centers of cookie cups. Let cool in muffin cups on a wire rack 5 minutes. Loosen and remove. Let cool completely.

5. For filling, in a large mixing bowl, beat remaining brown butter on medium 1 minute or until creamy. Beat in 1/2 cup of the powdered sugar until combined. Beat in 1 tablespoon of the milk and remaining 1 teaspoon vanilla until combined. Beat in remaining 1 1/2 cups powdered sugar until combined. Beat 1 to 2 minutes or until fluffy, adding additional milk if necessary. Spoon or pipe filling into each cookie cup. If desired, sprinkle with cranberries and/or additional almonds.

NOTES

114 calories per cup' 5 g fat; 16 g carbs.

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Brown Butter Snickerdoodle Cookie Cups

1 cup Butter
1 1/3 cups All purpose flour
1 teaspoon Cream of Tartar
1/2 teaspoon Baking powder
1/4 teaspoon Salt
1/8 teaspoon Apple Pie Spice
1/3 cup Granulated sugar
1/4 cup Granulated sugar
1/3 cup Brown sugar packed
1 Egg
2 teaspoons Vanilla
2 tablespoons Almonds toasted and finely chopped
1 teaspoon Cinnamon ground
2 cups Powdered sugar
2 tablespoons Milk
 Dried cranberries optional

1.  For brown butter, in a medium saucepan, melt butter over medium.  Cook 15 to 18 minutes or until dark golden brown with specks throughout.  Transfer to a small bowl.  Freeze 1 hour or until firm.

2.  For cookie cups, in a medium bowl, whisk together next five ingredients (through apple pie spice).  In a large mixing bowl, beat 1/2 cup of the firm brown butter, the 1/3 cup granulated sugar, and the brown sugar on medium until fluffy.  (Set aside remaining brown butter to soften.)  Add egg; beat until combined.  Beat in 1 teaspoon of the vanilla.  Gradually add flour mixture, beating until combined.  Stir in almonds.

3.  Preheat oven to 350 degrees F.  Coat thirty-six 1 3/4-inch muffin cups with nonstick cooking spray.  In a small bowl, stir together the 1/4 cup granulated sugar and the cinnamon.  Shape dough into 36 one-inch balls.  Roll in sugar mixture to coat.  Place a ball in each muffin cup; press into bottom and up sides.

4.  Bake about 8 minutes or until lightly browned.  Use the rounded side of a measuring spoon to press down centers of cookie cups.  Let cool in muffin cups on a wire rack 5 minutes.  Loosen and remove.  Let cool completely.

5.  For filling, in a large mixing bowl, beat remaining brown butter on medium 1 minute or until creamy.  Beat in 1/2 cup of the powdered sugar until combined.  Beat in 1 tablespoon of the milk and remaining 1 teaspoon vanilla until combined.  Beat in remaining 1 1/2 cups powdered sugar until combined.  Beat 1 to 2 minutes or until fluffy, adding additional milk if necessary.  Spoon or pipe filling into each cookie cup.  If desired, sprinkle with cranberries and/or additional almonds.

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Nutrition

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Serving Size: 1 Serving (22g)
Recipe Makes: 36 Servings

Calories: 93
Calories from Fat: 53 (57%)

Amt Per Serving		% DV

	Total Fat 5.9g	8 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 15.1mg		5 %
Sodium 41.4mg		1 %
Potassium 25.3mg		1 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 9.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 93

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