Brown Butter Cookies Good Recipes

Tuesday, November 1, 2011

Brown Butter Cookies

"Using butter (NOT margarine) is essential for the achievement of this rich, but exceptionally addictive cookie! You may also need as low as three cups confectioners' sugar for the icing; just stop including it whilst you've reached the desired consistency."

Ingredients :

2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-motive flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
three half of cups confectioners' sugar
1/2 cup warm water

Instructions :

Prep : 30M	Cook : 60M	Ready in : 1H20M

Preheat oven to 350 degrees F (175 ranges C).
Heat butter over medium warmth for 5 minutes or so, until it turns nut brown in colour. The foaming and effervescent is part of the browning process, but watch it cautiously so that you don't burn the butter. Remove from heat, and cool barely. Reserve half of cup of the butter for the frosting.
Pour closing browned butter right into a large mixing bowl. Beat browned butter with brown sugar till the butter is now not hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat very well. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
Bake for 10 mins in the preheated oven, or till mild brown around the edges. Cool.
In a medium bowl, blend the reserved half of cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat till easy, and use to frost cooled cookies.

Notes :

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