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

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.