Thursday, March 10, 2011

Browned-Butter Cardamom Cookies

This recipe is adapted from a Land O Lakes. Here's the original recipe--I added cinnamon to mine, changed the amount of flour added, and chose a different method for coating the cookies in confectioners' sugar. I highly suggest grinding your own cardamom because it seriously improves the flavor, but if you already have a bottle of ground cardamom, use that.

Adapted from Land O Lakes
Total Time: about 45 minutes
Makes about 48 cookies

1 C unsalted butter (2 sticks)
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg yolk
1 Tbsp vanilla (I know, it seems like a lot but it tastes wonderful)
3/4 tsp freshly ground cardamom, plus 1/4 tsp ground cardamom for dusting
1 tsp ground cinnamon
1 3/4 C plus 2 Tbsp all-purpose flour
1/4 C confectioners' sugar

In a small saucepan, melt butter over medium heat. Stirring quite frequently, cook until the butter begins to turn a gold color and the milk fats begin to brown, about 10 minutes. Remove from the heat and bring to room temperature (or place in the refrigerator for about 20 minutes).

Preheat oven to 350F. In a stand mixer, mix the granulated sugar and butter until combined. Add the egg yolk, vanilla, cardamom, and cinnamon and mix to combine. (Alternatively, mix those ingredients in a large mixing bowl by hand.) Gradually add the flour and stir until just combined.

With your hands, shape the dough into 1-inch balls (this is a fairly dry dough). Place the cookie balls onto cookie sheets prepared with parchment paper and bake until cookies turn a light golden brown color, about 10-12 minutes. It would be best if the cookie sheets only had rims on two sides--you're going to slide these cookies off of the pan while they're still quite warm.

While the cookies bake, mix the 1/4 cup confectioners' sugar with the remaining 1/4 teaspoon ground cardamom. Remove the cookies from the oven and very gently slide the sheets of parchment with the cookies onto cooking racks. Let cool for a few minutes.

Place the confectioners' sugar-cardamom mixture in a fine mesh strainer and gently tap the sides of the strainer over the cookies to dust them with the topping. Finish cooling, then eat them all with a cup of coffee.

No comments:

Post a Comment