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.
Brown Butter Sandies
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.
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1 Hour, 30 Minutes
- Calories: 78
- Calories from fat: 55%
- Protein: 0.7g
- Fat: 4.8g
- Saturated fat: 2.9g
- Carbohydrate: 8.1g
- Fiber: 0.2g
- Sodium: 55mg
- Cholesterol: 18mg
- 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
- 1. 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.
- 2. In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
- 3. Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
- 4. 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.
- Note: Nutritional analysis is per cookie.
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