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Recipe

Crème Brûlée Cookies

Scott Phillips

Yield: Yields 3-1/2 dozen cookies

Bursting with vanilla flavor, these butter cookies sport the burnt-sugar topping of their namesake.

Ingredients

  • 3 cups (13-1/2 oz.) unbleached all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. table salt
  • 8 oz. (1 cup) unsalted butter, softened
  • 1-1/2 cups plus 1/3 cup granulated sugar
  • Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
  • 2 large eggs plus 2 large egg yolks

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 45
      Fat (g): 5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 30
      Sodium (mg): 80
      Carbohydrates (g): 16
      Fiber (g): 0
      Protein (g): 1

Preparation

  • In a medium bowl, whisk the flour, baking powder, and salt.

    In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.

    Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)

    Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.

    Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)

    Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.

Reviews

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Reviews

  • pstaubs | 12/11/2016

    Love these. A great addition to the cookie plate I make for neighbors. More special than a regular sugar cookie.

  • amlyfe | 12/16/2010

    These cookies are amazing. I made them for mailing to friends so I only got to try one but I feel they are truly worth the effort. I am a big fan of the strong vanilla flavor. I think they would be delicious even without the burnt sugar topping.

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