I love to flip through and find some new recipes to try out for gifting to my friends and family. This year, I baked up a batch of Spiced Spritz with Brown Butter Glaze from the 2011 edition:
These tender, little cookies are pure heaven. Gently spiced with pumpkin pie spice, and nutty and buttery from the brown butter glaze, it is difficult to eat just one. Bake a batch for yourself and you'll see what I mean. (You need a cookie press or pastry bag with a large tip for this recipe.)
Spiced Spritz with Browned Butter Glaze
1. Heat oven to 400 degrees. Place 1 cup softened butter in a large bowl and beat on medium speed for 30 seconds. Add 1/2 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1/2 teaspoon baking soda, and
1/2 teaspoon salt ; continue beating, scraping bowl occasionally, until well mixed. Add 1 egg and
1 teaspoon vanilla; beat until well mixed. Reduce speed to low and add 2 1/4 cups all-purpose flour. Beat until well mixed.
2. Place dough into a cookie press fitted with desired template. Press cookies, 2 inches apart, onto ungreased cookie sheets. Bake for 5 to 8 minutes or until edges are set but not brown. Cool completely on a wire rack.
3. For the glaze, melt 2 tablespoons butter in a 1-quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden (3 to 5 minutes). Immediately remove from heat. Cool slightly.
4. Combine browned butter with 3/4 powdered sugar in a medium bowl. Add 1 teaspoon vanilla and enough milk (1 to 2 tablespoons) for desired glazing consistency. Place the glaze in a sandwich bag, snip one corner, and drizzle glaze over cookies.