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.
Brown Butter Sandies
smokeyandashes Posted: 06/29/10
Joyfull Posted: 06/28/10
Recipe is incomplete. There is no reference to the browned butter in the notes as stated. Correction needed.
gramcayo Posted: 07/04/10
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!
kitwhite Posted: 06/29/10
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.)
Laurlene Posted: 06/28/10
Jay, right below the "rate ...review" it tells you how to brown the butter.
sfnative1869 Posted: 06/29/10
Laurie, You are incorrect - at least on my computer the browned butter note does NOT exist!
seaside725 Posted: 07/07/14
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.