The combination of the brown butter and brown sugar attribute a slight nutty flavor to these cut-out cookies. Decorate with royal icing for a professional finish.

Brown Butter Cut-Out Cookies

Add 1/4 cup butter to a small sauce pan over medium heat. Cook, stirring occasionally, until butter begins to brown, about 5-7 minutes. Once butter has reached a light amber-brown color and smells nutty, remove from heat and place into a shallow bowl. Set in the refrigerator, 10 minutes, to cool.

In a large bowl, combine cooled brown butter and softened butter on medium to high speed for 30 seconds. Add brown sugar and granulated sugar and beat for 1 minute more. Mix in egg and vanilla and stir until combined.

In a separate bowl, sift together baking powder and all-purpose flour; set aside.

Slowly mix in flour, a bit at a time until incorporated. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.

On a lightly floured surface, roll out half of the dough to 1/4-inch thickness. Using a 3-inch cookie cutter, cut into desired shapes. Place 1-inch apart on ungreased baking sheets. Repeat with remaining dough.

Bake for 7 minutes, or until edges are firms and bottoms are lightly browned. Transfer cookies to wire racks and let cool. 

To make Royal Icing, in a large mixing bowl, stir together powdered sugar, meringue powder, cream of tartar, and warm water. Beat with electric mixer on LOW speed until combined. Beat on HIGH speed for 7 to 10 minutes until icing is very stiff. Tint Royal Icing with Hy-Vee food coloring, if desired.

When working with royal icing, keep it covered with a damp paper towel when you're not using it. This will prevent it from drying out.

Using a piping bag or a knife, frost each cookie with royal icing.