Brown Butter Sandies
James Carrier
Yields Makes about 40 cookies Total Time 1 hr 30 mins
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.

Brown Butter Sandies