Wednesday, February 23, 2011

Browned Butter Cardamom Cookies

I love to try new-to-me cookies throughout the year, 
as a sort of taste test run for holiday baking. 
If we like them, then they go into my personal 
baking book.  This is one of those recipes. 

The browned butter adds a new dimension to the 
flavor of cookies, and I'm going to be experimenting 
with it more in "everyday" cookies, like 
Chocolate Chip, and our personal favorite, 
Oatmeal Raisin Spice. 

In the meantime, give these a try. 
They are easy to make, and would 
be a wonderful addition to have with your cup
of tea, any time of the year! 

(word of warning: the confectioner's sugar can be
a mite messy after the cookies are first rolled, 
but will "settle" down after the cookies have
had time to mellow. But the flavor makes 
putting up with a dusting of
white, well worth it!)
Browned Butter CardamomCookies

1 Cup Unsalted Butter, softened                                              
3/4 Cup Sugar
1 Egg Yolk                                                  
1 Tblsp. Vanilla       
1/2 Teasp. Ground Cardamom
2 Cups Flour
2 Tblsp. Milk
1 Spicy Memory
1 Cup Confectioner’s Sugar
1/2 Teasp. Ground Cardamom

Melt butter in a 2 quart heavy saucepan over medium heat. Continue cooking, stirring constantly and watching closely, until butter just starts to turn golden brown (3 - 5 minutes). Butter will get foamy and bubble. 

Immediately remove from heat. Pour into bowl and refrigerate until cooled, approx. 30 minutes.


Heat oven to 350 degrees F. Combine cooled browned butter and sugar in large bowl. Beat at medium speed until well mixed. (those little brown specks are the browned butter solids that have taken on a slight nutty, toffee flavor.)


Add egg yolk, vanilla and cardamom. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour, until mixture is no longer crumbly and forms a dough.

Shape dough into 1 inch balls. Place 1 inch apart onto ungreased cookie sheets. 

Bake for 10 - 12 minutes or until cookies puff and start to turn light golden brown. (Cookies will have cracks in them).

Immediately remove from cookie sheets. Cool 1 minute. Blend the confectioner’s sugar and remaining 1/2 teasp. ground cardamom.  Roll cookies in the sugar mixture while warm, and again when completely cooled.  Store between sheets of waxed paper in loosely covered container.

Makes approximately 4 dozen cookies  

4 comments:

  1. Mmmm, wish I had one of those right now! Oh, who am I kidding? Wish I had ten of those right now!

    ReplyDelete
  2. These look really yummy and not to much work to do! You know Suzie, I asked the nurse about the trach coming in different colors. She didn't have much of a sense of humor. Then I thought about using my polish to paint the green, but then thought what if it starts chipping off and ends up where it doesn't belong? So I just gave it up for the time being. Wishing you a day filled with laughter!

    (((HUGS)))

    ReplyDelete

Thank you so much for visiting my blog! I love reading your comments, and hope that you will come back again! The tea kettle is always bubbling perfectly, the cookies freshly baked, and the door is always open!