Join our community of Solution Seekers!

Brown Butter Slice-and-Bake Cookies

Brown Butter Slice-And-Bake Cookies
five_whole_stars
Click a Star to Rate This Recipe
Makes 20 cookies| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Make the cookies: In a small pot cook the butter over medium-high heat, stirring frequently, until golden brown, 6 to 7 minutes. Transfer the butter to a small bowl and chill until firm, 1 to 2 hours. Whisk together the flour and salt, in a medium bowl; set aside.
  2. In a separate bowl, beat the chilled butter, brown sugar, granulated sugar, and orange zest with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the vanilla and 1 of the egg yolks and beat to combine. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix).
  3. Form the dough into a 1½-inch diameter log. Wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days. (The dough can be frozen at this point for up to 2 months).
  4. Heat oven to 350° F. Line two baking sheets with parchment. Unwrap the dough and cut into ½-inch slices with a serrated knife; place on the prepared baking sheets, spacing them 2-inches apart. Brush with the remaining egg yolk and sprinkle with the turbinado sugar.
  5. Bake until the edges are lightly golden and firm to the touch, 11 to 13 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  6. Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
By October, 2013

Quick Tip

Microwave and refrigerator in the kitchen
The brown butter can be made up to a week in advance and kept in the refrigerator. Or freeze for up to 1 month.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.