lovely browned butter cookies

some of you may know of my quest to duplicate my all-time favorite cookie in the universe — conti’s chocolate sprinkle cookies. a staple growing up at every holiday meal, these cookies were as much a part of family tradition as my mom’s manicotti or my grandma’s stuffed artichokes. anyway, living 3000 miles from the nearest bronx italian pastry shop has forced this cookie girl to try to make her own version of this buttery, sandy-textured cookie. and though i have tried many, many recipe variations, i am still hot on the trail of this sadly-missed cookie.

one such recipe that held promise was this browned butter cookie. it sounded promising, but alas, did not resemble the much-beloved cookie at all. that being said, however, this cookie is quite delicious in its own right — the nutty flavor of the browned butter gives this cookie a nice richness that is often missing from basic butter cookies. though it’s not the cookie i was searching for, it certainly will be a ‘keeper’ in my cookie recipe box!

lovely browned butter cookies
ingredients:
1 1/2 cups unsalted butter
2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour

instructions
1. preheat oven to 350 degrees. line cookie sheets with parchment paper.
2. heat butter over medium heat for 5-10 minutes until it turns brown in color. stir frequently, and use a light-colored pan if you are new to browning butter — it goes from nice nut-colored brown to burnt very easily, so you really need to keep an eye on this. remove from heat and let cool slightly.
3. pour browned butter into bowl of stand mixer. beat butter with the brown sugar until butter is completely cooled.
4. mix in eggs, vanilla, baking soda, baking powder and salt. mix well.
5. mix in flour until incorporated. do not overmix.
6. drop by tablespoons onto parchment lined cookie sheets.
7. bake for approximately 10 minutes until cookies are light brown around the edges.
8. remove from oven. let rest on cookie sheet for 1-2 minutes, then remove to wire cooling rack.
9. enjoy!
yield: approximately 50 cookies

variations on this recipe: feel free to add 2/3 cup chopped pecans or walnuts to this recipe to make it a nutty cookie! or feel free to dip the edge of this cookie into a dark chocolate coating to dress it up a bit! or why not do both?!

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