When I came home from the recent CookieCruise, I had Pam Sneed of CookieCrazie (check out Pam on her site) as my house guest for a couple of days. Well, I certainly wasn't going to let her out of my house without decorating some cookies with her fabulous glaze. For some reason I thought a brown butter cookie would be great with her glaze, but I didn't have a brown butter roll out cookie recipe and I didn't see one online either, so I decided to whip one up, Ginny Style!
The first attempt tasted great but they spread a bit, and not evenly, however, Pam still decorated them in her amazing fashion! Once Pam went home, Doug and I were left to snack on these tasty treats for a few days and I became obsessed with making these brown butter roll outs NOT spread. Heading back to the kitchen, I reviewed what I had done, made a few adjustments and, voila, the perfect Brown Butter Roll Out Cookie was born!
I am going to share that recipe with you today, but FIRST, you need to know how to make Brown Butter, so let's start with the basics of that today!
Brown butter is a classic French technique
and it is also known by the French term beurre noisette. It is created by cooking the butter long enough that the milk solids & salt brown and the water content of the butter cooks off.
It has a much more complex flavor than melted or clarified butter. Brown butter is addicting and tastes great on seafood dishes and veggies, but I think it is even better in baked goods like cookies, nut breads and it is totally amazing when used in making buttercream frosting. Now. that you know all that, HERE IS THE RECIPE FOR BROWN BUTTER and BROWN BUTTER ROLL OUT COOKIES!
I hope you like them as much as we do!
Peace, love and cookies,