Brown Butter Sandies
James Carrier
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.
How to Make It
Step 1
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.
Step 2
2
In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
Step 3
3
Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 4
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.
Step 5
5
Note: Nutritional analysis is per cookie.
Ingredients
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
Directions
Step 1
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.
Step 2
2
In another bowl, mix flour, cardamom, and baking soda. Stir or beat into butter mixture until well blended.
Step 3
3
Shape dough into 1-inch balls. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 4
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.
Step 5
5
Note: Nutritional analysis is per cookie.
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