baking beast

a suspicious creature has been lurking around the streets, leaving behind delights that dreams are made of. what's to become of this baking beast?

Friday, November 25, 2005

SHF: Cookie Exchange!! - Browned Butter Crisps




I couldn't pass up this SHF! I LOOOVVEEE making cookies for christmas... last year my favorites were Rose Levy Beranbaum's Chocolate Dipped Melting Moments... mmmm. I made these cookies yesterday to bring to my hostess for Thanksgiving... they were easy to make, especially since I HATE waiting for butter to soften!! That's one reason why I don't like making cookies sometimes... waiting for the butter to soften is something I'm usually too impatient to do. The recipe was quick enough to make to be able to get them done and ready for Thanksgiving .. giving! They have the delicious flavor of cinnamon everyone knows and loves.. with a subtle background tone of the cardamom.. all swimming in browned, nutty, butter! Delicious! The texture of the cookie is also delicious... crisp on the outside, chewy on the inside. They may seem like a plain cookie.. but that is why they're so great. They seem ordinary until you find that you can't stop eating them!! :)

Thanks for hosting this, Jennifer! It was a fun SHF to participate in and I can't wait to see all the other cookie entries! I plan on making tonnnsss of cookies this year.

Hope everyone had a lovely Thanksgiving!!

a close-up of the spicy buttery rounds


Browned Butter Crisps
From EGullet.com

1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/8 tsp salt

1. In a small heavy saucepan, melt the butter and continue to cook until it browns. Watch carefully to make sure it doesn't burn. Let cool slightly.

2. In a large bowl, mix browned butter, sugar and vanilla. Add the egg and mix until smooth.

3. Stir the flour and spices until spices are distributed evenly; add to butter mixture and mix until blended thoroughly.

4. Drop by teaspoonfuls on parchment lined cookie sheets about 2 inches apart. Bake at 350 degrees for about 12 minutes, or until edges are turning golden and the tops have begun to crinkle.

5. Let cool on the sheets for a few seconds, then remove and cool completely.

30 Comments:

Blogger Nic said...

I'm glad to see you're back, Emily!

11:00 PM  
Blogger chronicler said...

Oh I love these! That's my favorite kind of cookie, soft chewy and crispy! I want ot make these!

12:37 AM  
Anonymous christmas cookie punch recipe said...

I’m on the lookout for a different variation of this great new . I heard someone talking about it on a forum and it sounded so delicious! She said she used low fat butter and replaced the sugar for Splenda, and it still turned out just great. Have you seen this lowfat ?

9:13 PM  
Blogger Emily said...

Nope I sure haven't!! Sorry! Since there is very little to this recipe except for butter, sugar, flour, spices.. it would probably turn out a little odd if you were to substitute it for low-fat butter and splenda! But you could give it a try! :)

Thanks for the comments :)

7:38 PM  
Blogger Rosa's Yummy Yums said...

I really love your delicious blog! I've found many yummy recipes that I'll try soon...

3:56 PM  
Blogger obachan said...

Hi Emily,
These look and sound awesome! I’m definitely going to bake some for Xmas this year. Thanks for sharing.
One question… Does this dough freeze well? Or would it lose the great butter flavor to some extent if frozen?

7:48 AM  
Blogger Emily said...

Thanks Rosa, I hope that the recipes turn out well for you! :)

Obachan, no problem!! I'm not really sure if the dough freezes well or not... I don't think the flavor will suffer any though if you do freeze it. I would give it a try! They seem like they would turn out great even after freezing. :) Good luck!

4:32 PM  
Blogger Tokyoastrogirl said...

Hi,

The minute I saw these, I knew I had to make them! I did last weekend, and although they tasted great, they didn't spread out really thin like yours did. Did you use literally a teaspoon of batter? Also, does it matter that the butter in the batter gets stiffer the longer it sits? I did love these but I like how thin yours came out. Any advice would be appreciated, thanks!

1:25 PM  
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9:12 AM  
Blogger culture_vulture said...

Reposted from Pro-Bono Baker...

I love spicy, chewy cookies, so I couldn't resist trying these. I innovated a bit and added some almond extract, which gave them a really interesting flavor, though I think it muted the spiciness a bit. I think next time, I'll cut down on the sugar - they're really, really sweet - and up the spices, but I do like the hint of almond.

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