Brown Butter Spoon Cookies<< Back to list

Cookie, Dessert
Ingredients
2sticks(1 cup) cold unsalted butter, cut into cubes
cupgranulated sugar
2tspvanilla extract
2cupsunbleached allpurpose flour
1tspbaking soda
1/8tspsalt, slightly rounded
1/3cupmelted chocolate of choice
Directions
  1. To make the dough:
  2. Fill the kitchen sink with about 2 inches of very cold water.
  3. In a medium heavy saucepan, melt the butter over moderate heat and cook, stirring occasionally, until the butter turns golden and smells nutty and flecks on the bottom of the pan turn a rich caramelly brown, about 10 to 12 minutes. (Butter will initially foam a bit, then dissipate. A thicker foam will appear and cover the surface just before the butter begins to brown; stir more frequently once this occurs.) Remove the pan from the heat and place it in the sink to stop the butter from cooking further. Cool, stirring occasionally, about 4 minutes. Remove the pan from the sink, and stir in the sugar and vanilla.
  4. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture and stir until a dough forms. Shape the dough into two balls - or one, but it's a little unwieldy - and wrap in plastic wrap. Set aside at room temperature for 1 to 2 hours to allow the flavors to develop. (Alternatively, chill dough balls until you're ready to use them. Allow the chilled dough to soften at room temperature for at least one hour before shaping into cookies and baking.)
  5. To shape and bake the cookies:
  6. Set an oven rack in the middle position, and preheat the oven to 325F.
  7. Choose a teaspoon with a deep bowl. (Do not use a measuring spoon.) Pinch off a small bit of dough from one of the balls and press it into the bowl of the spoon, flattening the top. The dough will feel crumbly, but as you press and mold it, it will become cohesive. Pressing gently, slide the shaped dough out of the spoon and place it, flat side down, on an ungreased baking sheet. Continue forming cookies and arranging them on the sheet pan; you should be able to fit about 18 cookies. Bake the cookies until just pale golden, about 8 to 15 minutes. Cool them on the sheet pan on a wire rack for 5 minutes; then transfer them to the rack and cool completely. Meanwhile, continue shaping and baking more cookies until all the dough is gone. You should be able to make about 55 to 65 cookies in all.
  8. To assemble the cookies:
  9. Working with one cookie at a time, spread the flat side with a thin layer of chocolate. Allow chocolate to harden.
  10. Transfer cookies to an airtight container and wait 2 days - really! - before eating to allow the flavor to develop. (Or, if making them well in advance, freeze them.)

4 dozen

  • The original recipe calls for jam inside sandwich cookies, but I liked them better with chocolate.
    [talyn - 2008-02-03 17:23:16]

crisp, melty, buttery, dipable cookies

talyn

orangette.blogspot.com

Feb 3, 2008

Dec 24, 2009

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