Frosted Brown Sugar Cookies and some Sparrows

I have the kitchen window open for the first time in months, and spring is blowing in. Bird song and warm breezes fill the air. Of course, last night we were wakened with hail rattling the windows, so I guess hail could come in, too! But that’s spring for you, along with the dark clouds, thunder and rain that have been rolling through the area all day.

As I enjoyed the breezes in the kitchen this morning, I baked Frosted Brown Sugar Cookies. These are admittedly very beige cookies, but once you have tasted one, they will be forgiven their beige-ness. The cookies themselves are soft and delicious, but their sole reason for existence is to be slathered with the buttery, caramel frosting. So good!

Frosted Brown Sugar Cookies

1/2 cup butter, softened
1 cup brown sugar
1 egg
1/2 cup sour cream
1-3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Brown Sugar Frosting
1/4 cup butter
1/2 cup brown sugar
2 tablespoons milk or cream
1 cup powdered sugar

Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Combine the flour, baking soda and salt in a small bowl, and set aside.

In another bowl, cream the softened butter and brown sugar. Beat in the egg and sour cream thoroughly. Add the flour mixture to the butter mixture, and mix just until combined.

Drop by tablespoonfuls (or a small ice cream scoop) onto the prepared baking sheet. Bake for 9 to 11 minutes or until cookie bottoms are golden brown. Let cool.

To make frosting: Melt butter over low heat in a small saucepan. Add brown sugar and cook and stir for 2 minutes. Gradually add the milk, and bring to a boil, stir constantly. (This will only take a few moments.) Remove from the heat and stir in powdered sugar. Use immediately to frost cooled cookies, as it will stiffen up if left to cool completely. Makes 26 cookies.

Baking notes: The cookies are done when the tops are still a little squishy when you touch them. Wish I knew a more technical term than this! Though whether you bake them for nine, ten, or eleven minutes, they will be good. You could also top each cookie with a roasted pecan or a chunk of chocolate. That would be good, too!

The golden-brown bottom of a baked cookie.
Frosted and ready to go.
The daffodils popped up over during the warm weekend. Also up are the hellebores and pulmonaria.


Last Friday, Jim and I went to Spring Bluff Fen Nature Preserve in South Elgin. Felt like we had the whole world to ourselves. And we saw warblers and this little song sparrow.

View at Spring Bluff Fen

I enjoy the sparrows in our own yard, too, like this little one.

Lastly, from Johnson’s Mound, some Spring Beauty.

I continue to read from Mala of the Heart: 108 Sacred Poems. Rumi was a 13th century Persian poet who reached across cultural boundaries. It is said that his funeral was attended by Persians, Muslims, Jews, Christians and Greeks. So I am listening closely to what he had to say. Peace to you. Fran

Keep walking, though there’s no place to get to.
Don’t try to see through the distances.
That’s not for human beings. Move within,
but don’t move the way fear makes you move.

Rumi

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2 thoughts on “Frosted Brown Sugar Cookies and some Sparrows

  1. They are! You might also be interested in my recipe for Chocolate-Iced Cookies from Marshall Fields (Oct. 3, 2016). They have a soft, cake-y texture with a wonderful frosting. Thanks for stopping by. Fran

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