Rating: 3 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

Dark brown sugar adds rich caramel notes to these cookies; turbinado sugar provides crunch.

Marcia Whyte Smart
Recipe by Cooking Light June 2007

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
32 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

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  • Preheat oven to 350°.

  • Line baking sheets with parchment paper. Unwrap dough; cut each log into 16 slices using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake at 350° for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.

Chef's Notes

If you don't want to bake all of the cookies at once, freeze one dough log for up to two months. Slice frozen dough, and bake; if the dough is too hard to slice, let it stand at room temperature for 10 to 15 minutes.

Nutrition Facts

70 calories; calories from fat 44%; fat 3.4g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 0.7g; carbohydrates 9.4g; fiber 0.2g; cholesterol 8mg; iron 0.4mg; sodium 31mg; calcium 5mg.
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