Iced Browned Butter Sugar Cookies

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 3 large egg yolks 
• 1.8 cups flour all-purpose
• 1 cup granulated sugar 
• 1.5 tablespoons half-and-half 
• 1 cup powdered sugar 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 9 tablespoons butter unsalted
• 0.3 teaspoon vanilla extract 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• whisk
• blender
• cookie cutter
• wax paper
• measuring cup

Directions

1. Preheat oven to 35
2. Melt butter in a large skillet over medium-low heat; cook 6 minutes or until dark brown.
3. Pour butter into a large bowl; let stand 5 minutes.
4. Add granulated sugar and 1/2 teaspoon vanilla; beat with a mixer at medium speed until well blended (about 2 minutes).
5. Add egg yolks, and beat at medium speed until well blended (about 1 minute).
6. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour, salt, and baking powder; stir with a whisk.
8. Add flour mixture to butter mixture; beat at low speed just until combined. Turn dough out onto a sheet of wax paper; knead gently 7 times.
9. Roll dough to a 1/4-inch thickness.
10. Cut with a 2 1/2-inch star-shaped cookie cutter into 32 cookies; reroll scraps as necessary. Arrange cookies 1 inch apart on baking sheets lined with parchment paper.
11. Bake, 1 batch at a time, at 350 for 10 minutes or until edges are lightly browned. Cool cookies completely on wire racks.
12. Combine powdered sugar, half-and-half, and 1/4 teaspoon vanilla extract, stirring with a whisk until icing is smooth. Spoon about 3/4 teaspoon icing onto each cookie; spread to edges. While icing is wet, sprinkle each cookie with 1/2 teaspoon pearlized sugar. Dry on wire racks.