BROWN BUTTER COOKIES
Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency.
Provided by Heather Walker
Categories Desserts Cookies Drop Cookie Recipes
Time 1h20m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
- Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
- Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
- In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.2 g, Cholesterol 22.5 mg, Fat 7.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 4 g, Sodium 92.6 mg, Sugar 14.1 g
BROWNED-BUTTER COOKIES
These cookies are easy and delicious. Browning the butter is the key. Prep time includes browning the butter and cooling the butter. Cook time is just the actual baking time.
Provided by Parsley
Categories Dessert
Time 55m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan over medium-high heat, melt butter. Continue cooking, watching closely. It will foam well, then stop and just bubble; keep cooking and swirling butter until it begins to foam for the second time and gets a golden-brown color w/ flecks in it----should take about 5-6 minutes. Immediately remove from heat; place in a bowl and chill for 30 minutes.
- After 30 minutes, preheat oven to 350°. In a large mixing bowl, combine browned butter, sugar, egg and vanilla and beat together well. Gradually beat in the flour until well mixed.
- With clean hands, roll dough into 1-inch balls----place 2 inches apart on ungreased cookie sheets. Dip tines of fork into sugar(s) and flatten cookie tops. Bake at 350° for 12-15 minutes or until slightly golden-brown. Allow to cool 1-2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 80.3, Fat 4.8, SaturatedFat 3, Cholesterol 16.9, Sodium 42.5, Carbohydrate 8.6, Fiber 0.2, Sugar 3.8, Protein 0.8
BROWN BUTTER HONEY COOKIES
Provided by Trisha Yearwood
Categories dessert
Time 1h30m
Yield 2 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
- Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
- Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
- Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
- Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.
SCANDINAVIAN BROWNED BUTTER COOKIES "DREAMS"
Dromme, Unelmat, Drommer, Drommar These little cookies are so tender and light they virtually melt in your mouth. The dough is flavored with browned butter and with cardamom, a favorite baking spice thought Scandinavia.
Provided by Olha7397
Categories Dessert
Time 35m
Yield 70 cookies
Number Of Ingredients 10
Steps:
- In a heavy skillet, over medium-low heat, without stirring, melt the butter and allow it to brown (it should take about 15 minutes).
- Strain the browned butter through a fine sieve into a metal mixing bowl.
- Place over a bowl of cold water and chill until firm.
- Stir in the sugar, egg yolk, vanilla, cardamom, and salt.
- Beat until light and fluffy.
- Preheat oven to 350°F.
- Slowly blend in the flour until the dough is well blended and smooth.
- Roll the dough into small balls, using about 2 measuring teaspoons of dough for each one.
- Place the dough balls on ungreased baking sheets.
- Dip the almonds into the egg white, then press one into the centre of each cookie.
- Bake for 12 to 15 minutes, until the cookies are set but not yet colored.
- Transfer to a wire rack and dust with powdered sugar.
- Approximately 70 cookies.
- Scandinavian Feasts.
Nutrition Facts : Calories 53.1, Fat 3.1, SaturatedFat 1.7, Cholesterol 9.7, Sodium 5.5, Carbohydrate 5.9, Fiber 0.2, Sugar 3, Protein 0.6
BROWN-BUTTER COOKIES
Martha made these cookies on Martha Bakes episode 312.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h40m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Melt butter over medium heat. Continue to cook, stirring constantly, until deep golden brown, about 11 minutes. Immediately pour butter into a large bowl, and let cool to room temperature, about 10 minutes. Stir in vanilla.
- Whisk together flour, baking powder, granulated sugar, and salt. Gradually stir into butter mixture. Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Wrap in parchment, and refrigerate until firm, 1-2 hours.
- Preheat oven to 350 degrees. Brush dough with egg wash, and roll in sanding sugar. Slice into 3/8-inch rounds, and transfer to parchment-lined baking sheets. Bake until light brown and firm, 15 to 17 minutes. Let cool completely on baking sheets on wire racks.
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