I am always trying new cookies to make and share at Christmas time…company coming over….hunger pangs….okay, so I like to make cookies. The flavour of brown butter is so “comforting”, I think this will become another favourite.
- 15 tbsp. unsalted butter, cut in pieces
- 2 tsp. pure vanilla extract
- 2 cups flour, sifted
- 1 tsp. baking powder
- 1/2 cup brown sugar
- pinch of salt
- 1 egg white, lightly beaten
- sanding sugar (any colour)
Melt the butter over a medium heat. Stir constantly until it becomes a deep golden brown. This should take about 10 minutes or so. Pour into a bowl to cool to room temperature, then add the vanilla.
Whisk together the flour, baking powder, sugar and salt. Gradulally stir into butter mixture. Form into a ball then roll into a 13-15 inch log. Should be about 1 1/2 inches in diameter. Wrap in parchment paper and refrigerate for an hour.
Preheat oven to 350 degrees. Slice the dough into 1/4 inch rounds and set on parchment lined cookie sheets. Brush each one with egg white and sprinkle the sanding sugar on top.
Bake until light brown and firm (16-18 minutes). Transfer to racks to cool. Yummy.
Lime Bites – Biscotti Style
You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This, my friend, is the one. It is delectable and has the same irrestible crunch of the store-bought variety…..only better.
- 1 1/4 cups flour
- 1 1/4 cups fine cornmeal (not corn flour)
- 1/2 tsp. baking powder
- 1/2 coarse salt
- 3/4 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups sweetened coconut
- 2 tbsp. grated lime zest
- 12 oz. bittersweet chocolate, finely chopped
- Sanding Sugar (by CK Products)
Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.
Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!
Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.
Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.
In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set (about 30 minutes).
Yum…you will never buy that rock hard stuff from the store again….EVER!
Macadamia Nut Cookies
This is a super cookie and the addition of white rum makes it a melt-in-your mouth favourite. Yes, it does!
- 1 cup unsalted Macadamia nuts
- 2 sticks of unsalted butter (1/2 cup)
- 6 tbsp. sugar
- 1 tbsp. white rum
- 1 tsp. pure vanilla extract
- 1 1/2 cups flour
- sanding sugar
Preheat oven to 350 degrees. Spread nuts on a parchment lined cookie sheet and bake for about 7 minutes until a light brown and fragrant. Transfer to a food processor and chop to a fine powder.
In your electric mixer, cream the butter until very light and fluffy. Beat in the salt, rum, sugar and vanilla. Stir in the flour and nuts until the dough holds together. Form dough into two disks, wrap in plastic and place in the refrigerator for an hour.
On a well floured surface, roll one disk into a 10 inch circle and 1/16 inch thick. The dough will be really fragile but is easily patched or re-rolled. Carefully cut into shapes with 2 inch cookie cutters.
With a thin spatula, transfer to a parchment lined cookie sheet and chill. Repeat this procedure with the second disk. Use as much of the dough as you possibley can.
Bake for about 15-20 minutes until lightly browned. Transfer to cooling racks and sprinkle with sanding sugar when cool.