8.8.13 Shark Week + Glazed Brown Sugar Roll-Out Cookies
So it’s shark week (as if you didn’t already know). That’s right, it’s the week where you can spend all together way too much time watching shark related television programming, and I couldn’t be happier. Here at Wisconsin from Scratch, we are, of course, celebrating shark week with some shark week snacks (don’t worry, no chum is involved).
For example, with only minimal kitchen knife skills, you can make something like this watermelon shark (honestly, it’s easier than it looks). Not only is it impressive looking, but on a hot summer night when you’re watching an outdoor screening of Jaws in your backyard (what else would you be doing during shark week?), it makes for a great snack.
In addition to the watermelon shark, I also got around to making some of these little shark cookies as well. Aren’t they cute? Not only that, but they’re scrumptious as well. Originally, when I went to make these cookies, I was planning to use white sugar like normal, but I soon realized I was completely out of white sugar! Rather than go to the store and buy more, I decided to experiment with using brown sugar instead. I was pleasantly surprised with the result - chewier, with a great depth of flavor from the brown sugar. And they held their shape perfectly in the oven too! I’ll probably make all of my sugar cookies this way from now on.
Of course, I don’t imagine that all (or any of you for that matter) just happen to own shark shaped cookie cutters. The good news about these cookies is that they are wonderfully tasty, no matter what shape they are in. Even if you don’t have cookie cutters, you can roll the dough into a log, cut into circles and bake. You won’t be disappointed.
Glazed Brown Sugar Roll-Out Cookies
makes about 2-3 dozen depending on cookie size
- 6 Tbsp butter softened
- ½ c packed brown sugar
- 1 egg
- ½ tsp vanilla
- 1 ½ c flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 c powdered sugar
- 1 Tbsp milk
- food coloring (optional)
1. Mix the butter and brown sugar together until fully combined. Mix in the egg and vanilla.
2. In a separate bowl, mix the flour, baking powder and salt. Add to the sugar mixture and stir until everything is fully incorporated.
3. Chill cookie dough in refrigerator for at least 1 hour before working with it.
4. Preheat oven to 400 degrees.
5. On a floured surface, roll out the dough to about ¼ inch thick. Cut out cookies with cookie cutters and place on a sheet pan. Alternately, roll the chilled dough into a log and slice into ¼ inch round slices.
6. Bake cookies at 400 for about 6 minutes, or until the edges are golden brown.
7. Remove from pan and cool completely on a wire rack.
8. For the glaze, stir together the powdered sugar and milk. Add a couple of drops of food coloring if desired (I used 2 drops of blue to get a nice pale blue sharky color).
9. Dip the top side of the cooled cookies in the glaze, flip over, allow glaze to distribute evenly over the top of the cookie. Return cookies to wire rack and allow glaze to harden, about 5 minutes.