Thursday, May 19, 2005

Browned Butter Cardamom Cookies

Browned Butter Cardamom Cookies (Adapted from Land O Lakes)

16 tablespoon unsalted butter
3/4 cup granulated sugar
1/2 teaspoon salt
1 large egg yolk
1 tablespoon vanilla
1/2 to 3/4 teaspoon plus 1/8 teaspoon ground cardamom, divided
2 cups all-purpose flour
1 cup confectioners' sugar

In a small saucepan, melt butter over medium - continue to cook, stirring constantly, until the butter releases a nutty aroma and starts to turn golden, about 5 to 8 minutes. Remove from the heat and pour into a heat-safe bowl. Place into the refrigerator and let sit until cooled, about 30 minutes.

Preheat oven to 350 degrees.

In a medium bowl, beat together cooled butter, sugar and salt until well combined. Mix in egg yolk, vanilla and cardamom. Gradually mix in flour until a dough forms.

Shape the dough into 1" sized balls. Place onto baking sheets about 1" apart. Bake until cookies puff and begin to turn a very light golden brown, about 10 to 12 minutes.

In a shallow dish, whisk together confectioners' sugar and 1/8 teaspoon cardamom.

Remove from the oven and immediately, but carefully, transfer cookies to a wire rack to cool for 1 minute. Gently roll cookies in confectioners' sugar while the rounds are still warm. Place onto racks and let cool completely, then roll once more in the remaining confectioners' sugar.

Makes about 48 cookies.

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