This recipe will yield approx. 6 ounces of brown butter
1. Place 2 sticks (8 ounces) of butter in a small skillet (I use a dark skillet or a cast iron skillet, however the first time you make it you may find it easier to make it in a light colored pan so you can see and monitor the progress better)
2. Heat over medium to medium high heat stirring continuously (This will keep the particles from burning to the bottom of your pan)
3. In my picture above, you can see how the butter will actually foam up and then come to a rolling boil. It takes about 8-10 minutes total on my stove at medium high heat but burners from stove to stove are very different so monitor it closely.
4. Just as the color begins to change you will want to take the pan totally off the heat source, and once you take it off the stove then QUICKLY pour into a heatproof bowl. (if not, it will continue cooking and you will end up with bitter, over-browned butter, but don’t toss it, as it is used in some traditional French dishes and it is called black butter, or beurre noir!)
NOTE: from this point, what you do with your brown butter depends on what you are making it for. To use as a topping on veggies or fish just whisk it well and pour it on. BUT, For baking needs, I put it into the fridge, and then stir it after it just begins to set up to mix the browned bits throughout and then chill it until needed.
BROWN BUTTER ROLL OUT COOKIES
· 6 ounces of chilled BROWN BUTTER
· 3 tablespoons sour cream
· ½ cups sugar
· ¼ cup brown sugar (packed)
· ¼ cup powdered sugar
· 1 egg
· 1 teaspoon vanilla
· 2 2/3 cups all-purpose flour
· Pinch of salt
1. Cream together butter, sour cream, sugar, brown sugar and powdered sugar.
2. Add the eggs and flavorings
3. Mix together the flour and salt in another bowl and stir with a whisk to mix up the ingredients
4. Add the dry ingredients into the wet ingredients and mix until the dough will stick together when pressed with your fingers.
5. After mixing, divide and shape into to disks and wrap in saran wrap then let it rest in the refrigerator for at least one hour.
6. Roll dough between two sheets of parchment paper to approx. ¼” thick (rolling between parchment will reduce the use of additional flour. Additional flour will make this dough too crumbly and dry.
7. Cut into desired shapes and bake at 350 degrees for 12-13 minutes or until the tops no longer appear shiny.
MAYAN COCOA ROLL OUT COOKIES