Sep 29 2009
I just might have a new favorite cookie, simply because these are so different from what I usually make. And they are a slice and bake, which means I can make just a couple at a time – very important, because if I had an entire pan of these, the fragrance alone would beckon me to eat an entire dozen as an afternoon snack.
I usually like my cookies with a mug of steaming coffee, occasionally tea, but with the nutty flavor of these cookies, a glass of milk really hits the spot.
1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (I used light)
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon sea salt
Cut butter into five pieces and heat in small saucepan over medium heat, stirring occasionally at first and more frequently as the butter begins to brown. Continue until the butter gives off a nutty fragrance and has flecks of brown, about 4-8 minutes. Be sure to scrape the bottom of the pan to loosen any brown flecks so they don’t burn. Transfer butter to a small bowl and refrigerate for 1 hour.
In a mixing bowl, cream the brown butter and brown sugar on medium speed until fluffy, about 2-3 minutes. Add the vanilla and mix. Add the flour and salt and mix on low until just combined. Transfer the contents of the bowl to a sheet of parchment and form a 12×1.5 inch log. Wrap the dough up and refrigerate for 1 hour or until firm.
To bake: preheat oven to 350*F and position rack in the middle. Line baking sheet with parchment and slice 1/4 inch cookies from the log. Bake for 10-12 minutes or until the edges of the cookies start to brown and the surface is dry. Cool on sheet for 5 minutes then transfer to a wire rack to cool completely.
Rewrap any remaining portion of the log; refrigerate for up to 1 week or freeze for up to 1 month.