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Brown Butter Cookies

Brown butter Cookies first appeared June 1961 issue Gourmet. (Courtesy 'The Gourmet Cookie Book')

Brown butter Cookies first appeared in the June 1961 issue of Gourmet. (Courtesy "The Gourmet Cookie Book")

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Updated: May 16, 2011 12:28PM



This recipe (excluding the notes) is written as it first appeared in the June 1961 issue of Gourmet.

MAKES ABOUT 7 DOZEN COOKIES

In a heavy saucepan, melt 1 cup butter over low heat until it browns. Add 2/3 cup sugar and 1 tablespoon vanilla sugar and cool the mixture. Beat in 21/3 cups flour and 1 teaspoon baking powder to make a smooth dough.

Roll spoonfuls of the dough into marble-sized balls and put them 1-inch apart on a buttered baking sheet. Press each ball down slightly with the tines of a fork, and top with half a blanched almond.

Bake the cookies in a moderately slow oven (325 degrees) for 20 minutes. Remove them from the baking sheet and cool.

Serve half of the cookies. Freeze the remainder in a freezer container. To serve the frozen cookies, defrost them at room temperature for 5 to 10 minutes.

Notes: To make vanilla sugar, put a vanilla bean into a container of granulated sugar and let it stand for at least 2 days — the longer, the better.

The dough is very crumbly, like a shortbread dough, and it must be kneaded to make it come together in a smooth mass; do not be gentle.

From The Gourmet Cookie Book

Nutrition facts per cookie: 39 calories, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 4 g carbohydrates, 2 g sugars, 0 g protein, 0 mg sodium, 0 g fiber



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