1 cup (1/2 lb.) browned butter, cooled (see notes)
2/3 cup sugar
1 large egg yolk
2 cups all-purpose flour
1 teaspoon ground cardamom
1/4 teaspoon baking soda
How to Make It
In a bowl, with an electric mixer on medium speed, beat butter and sugar until very smooth. Beat in egg yolk until well blended, scraping down sides of bowl as needed.
In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Bake cookies in a 325° oven until golden brown on the bottom, 16 to 18 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Using a wide spatula, transfer the cookies to racks to cool completely.
Excellent, outstanding cookies. They took a bit of time, but only for the butter to cool down, but it was worth every second. I made them a little bit bigger, so I needed the full 18 minutes to cook them. My family is already asking when I am going to make them again. Definitely will be on my must "to make" for the holidays.
Thanks Kit for researching and moving forward! I do show the directions for the browned butter but I would never have seen them. Directions normally are after the ingredients especially if the item says see note: (like footnotes). So......... does anyone know if they are good? Cardamon? That's a new one! Happy 4th!
Some of you must have problems with your computers. This is what it says right above Yield:
Prep and Cook Time: about 1 1/2 hours. Notes: To brown the butter, cook in an 8- to 10-inch frying pan over medium heat until lightly browned, 5 to 10 minutes. Pour into a bowl and let cool to room temperature. You can store these cookies airtight for up to 5 days.
I used the "Search" option on the site and found these directions for BROWNED BUTTER:
Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.)