Brown Butter “Spoon Cookies”

As the holidays quickly approach, this is the time of year I have cookies on the brain.  I love cookies… but I never seem to get around to baking them except at the holidays or by special request.  Always on the search for something different, I came across a recipe a few years ago in the December 2005 Gourmet magazine for brown butter “Spoon Cookies” by Celia Barbour.  The accompanying article was what did it for me…

“You really have to wait,” says Barbour. “After a couple of days, the cookies’ texture becomes lovely and melting.”

I must say – that is an under statement.  I really love these cookies and only make them once a year… to keep my waistline from expanding.  They are truly addictive.  The dough is tricky to work with… no egg to hold everything together so it’s very crumbly.   Instead of using a spoon, I use a small ice cream scoop (same one I use for truffle making) and then gently flatten then.  As crumbs break off, I gently mold them back together, sometimes dipping my fingers in a little water (please don’t water-log the cookies).  My favorite preserve of choice is Red Raspberry from St. Dalfour but feel free to use your fav.

The following is the original recipe and photo from the December 2005 Gourmet Magazine…. I wish I had the article but am grateful to still have the recipe.  CAUTION: This cookie is highly addictive!!

Happy baking!!

Brown Butter “Spoon Cookies”
2 sticks (1 cup) cold unsalted butter, cut into pieces

Brown Butter Spoon Cookie - Gourmet Magazine, December 2005

3/4 cup sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt, slightly rounded
1/3 cup fruit preserves (your choice)

Make dough:
Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.

Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).

Form and bake cookies:
Put oven rack in middle position and preheat oven to 325°F.

Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.

Assemble cookies:
While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl, pressing hard on solids, and cool completely.

Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.

Cooks’ notes: · Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes. · Cookies keep in an airtight container at room temperature 2 weeks.

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