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  Added: Apr 07, 2006  •  Visited (943)  •  Print version Print this recipe (67)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Brown Butter Cookies
(Heidesand)
What You Need:
  • 1 tablespoon butter, softened
  • 12 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • ½ cup sugar

  • How To Cook:
    1. With a pastry brush or paper towel, lightly coat one large or two small baking sheets with the tablespoon of soft butter and set aside.

    2. In a heavy 3- to 4-quart saucepan, melt the 12 tablespoons of butter over low heat and let it cook until it browns slightly. Be careful not to let it burn.

    3. Pour the butter into a large mixing bowl and let it cool to room temperature. Then stir in the vanilla. Sift the flour, baking powder and sugar gradually into the butter, stirring as you proceed. With your hands mix the dough until it is smooth and can be formed into a compact ball. Place it-on a board.

    4. Then pat and shape it into a long roll about 1½ inches in diameter, wrap it in wax paper, and refrigerate for at least an hour until firm. Preheat the oven to 350°F. With a sharp knife, cut the roll of dough into ¼- inch-thick rounds and place them an inch apart on the prepared baking sheet or sheets.

    5. Bake in the middle of the oven for about 10 minutes, or until the cookies are firm and light brown. After removing the cookies from the oven, let them cool for a few minutes on the baking sheet. With a spatula transfer them to a rack to cool completely. Heidesand cookies can be stored for several weeks in tightly sealed jars or tins.



    NOTE:For more elaborate cookies, divide the dough in half after it has been mixed and work 1 tablespoon of unsweetened cocoa into one of the halves with your fingers. Then roll both halves out into similarly shaped rectangles about 1/8 inch thick and place one on top of the other. Roll the double thickness of dough jelly-roll fashion into a long cylinder, wrap it in wax paper and refrigerate. Then cut it into rounds as described above. The finished cookies will have a pattern of colored swirls.
     
    To make about 3 dozen cookies
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Condiments » Vanilla
    Main Ingredient » Dairy » Butter
    Dish » Cookies

     





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