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How to Make Flan
Peruvian Arroz con Pollo
Browned Butter Cookies with Caramel Frosting
cup butter (do not use margarine)
cups packed brown sugar
cups Gold Medal™ all-purpose flour
teaspoon baking soda
cup butter or margarine
cup packed brown sugar
cups powdered sugar
Heat oven to 400°F. In heavy 2-quart saucepan, melt butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
In large bowl, mix browned butter, brown sugar, milk and eggs with spoon. Stir in flour, baking soda and salt. On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread frosting on cooled cookies.
To save time, 1 container Betty Crocker® Rich & Creamy dulce de leche (caramel) frosting can be substituted for the caramel frosting in this recipe.
In this recipe, butter is necessary to obtain the browned butter flavor in the icing. Margarine will not provide the same flavor or color and will take longer to brown.
Calories from Fat
% Daily Value
% Daily Value*:
1/2 Starch; 1 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
2012 © and ®/™ of General Mills
© 2018 ®/TM General Mills All Rights Reserved
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