Sunday, April 4, 2010

Butter Crunch Cookies from Beantown (in honor of Baseball's opening day)

Today is opening day for the Red Sox, and they are playing the Yankees, no less. So I decided, in honor of my new home team, to bake these cookies, a recipe from Lydia Shire, a well-known and highly admired chef and restaurant owner in Boston.  You will notice the rather high content of both sugar and butter in these cookies, but it makes them kind of melt in your mouth. And did I mention that they are apparently the favorite cookies of the mayor of Boston.  I have to say, Boston takes its baseball and its food very seriously.


Butter Crunch Cookies, recipe from Lydia Shire as printed in the Improper Bostonian

2 ½ cups Irish butter (unsalted)
3 ½ cups white sugar
1 ½ cups light brown sugar
1 cup confectioner’s sugar
1 tablespoon vanilla
3 tablespoons light corn syrup
5 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees.  Melt 1 cup of butter with 2 cups of white sugar in a saucepan with a pinch of salt. Whisk until golden and then pour into a 13x9 pan lined with parchment paper. Smooth and place in the freezer to harden (can take ½ hour to 1 hour, depending on your freezer).

Cream together 1 ½ cups of butter with 1 ½ cups of white sugar, the brown sugar, and the confectioner’s sugar.  Add the eggs, vanilla and corn syrup.  In a separate bowl, sift together the flour, cornstarch baking powder, baking soda and salt.  Add gradually to the creamed butter mix.  Chop up the hardened butter crunch into small pieces and fold into the dough.

Line cookies sheets with parchment paper and spray paper with cooking spray. Roll dough into small balls, using about a tablespoon of dough for each cookies. Place on cookie sheet about one inch apart.  Bake about 9 minutes.  Cookies will be light brown on the edges but pale.  Let cool a few minutes on cookies sheets and then remove to wire rack to cool completely.  Makes 6-7 dozen cookies.  ((post by susan))

1 comment:

  1. Where are the eggs? The amount isn't listed in the recipe index.

    ReplyDelete