Fursecuri cu zahar brun (Versiune tipărită)
Fursecuri moi cu umplutură de zahar brun și scorțișoară, acoperite cu glazură aromată care amintesc de gustul clasic Pop Tart.
# Ingrediente:
→ Cookies
01 -
1 cup unsalted butter, room temperature
02 -
1/2 cup granulated sugar
03 -
1 cup light brown sugar, packed
04 -
2 eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
3 3/4 cups cake flour
07 -
2 tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon kosher salt
→ Brown Sugar Filling
11 -
5 tablespoons unsalted butter, softened
12 -
3/4 cup light brown sugar, packed
13 -
1 teaspoon cinnamon
14 -
2 tablespoons cake flour
→ Brown Sugar Glaze
15 -
1 cup powdered sugar
16 -
1/2 teaspoon cinnamon
17 -
3 tablespoons unsalted butter, melted and cooled
18 -
2 1/2 tablespoons milk
# Instrucțiuni:
01 -
Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs, and beat for another 1-2 minutes until light and fluffy.
02 -
Whisk the dry ingredients (cake flour, cornstarch, baking soda, baking powder, and kosher salt) in a medium bowl until combined. Add the dry ingredients to the wet mixture and beat on medium speed until combined, about 1-2 minutes, stopping to scrape down the sides of the bowl. Cover and chill the dough for one hour.
03 -
Preheat the oven to 175°C (350°F) and line two large baking sheets with parchment paper.
04 -
In a medium bowl, stir together the filling ingredients (butter, brown sugar, cinnamon, and cake flour) until smooth. Use a heaping teaspoon to scoop the filling and roll into small balls. Place the balls on a baking sheet.
05 -
Scoop out the chilled dough using a 1/4 cup measure (or large cookie scoop). Divide in half, create a well in one half, place a filling ball in the center, and press the remaining dough on top. Pinch the seams and roll into a ball to seal the filling inside.
06 -
Arrange the stuffed cookie dough balls on the prepared baking sheet, keeping them about 5 cm apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
07 -
In a small bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk until smooth. Place parchment paper under the cooling rack, then spoon the glaze onto the cookies, letting it spread to the edges. Allow the glaze to set for 15 minutes before serving.
# Note utile:
01 -
Softened butter should feel cool to the touch and be around 16°C (60°F) to avoid flat cookies.
02 -
Chilling the dough for more than one hour? Let it sit at room temperature for 30 minutes before shaping to make it easier to handle.
03 -
Store cookies in an airtight container at room temperature for up to three days or in the fridge for up to one week.
04 -
Freeze unglazed cookies for up to three months. Thaw overnight and glaze before serving.
05 -
Freeze unbaked, filled cookie dough balls for up to three months. Bake directly from frozen, adding 1-2 minutes to the baking time.