{"id":4768,"date":"2012-02-01T07:34:52","date_gmt":"2012-02-01T13:34:52","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4768"},"modified":"2012-02-01T07:42:58","modified_gmt":"2012-02-01T13:42:58","slug":"brown-butter-ice-box-cookies","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/02\/01\/brown-butter-ice-box-cookies\/","title":{"rendered":"Brown Butter Icebox Cookies"},"content":{"rendered":"

As often happens to me these days, I had the urge to bake, but not much to work with. \u00a0But if you have butter (and flour and sugar), you have everything you need! \u00a0I’ve expressed my love<\/a>\u00a0of brown butter before. \u00a0Brown butter has this nutty wonderful flavor and can transform a baked good or even a vegetable dish like these brussels sprouts<\/a>. \u00a0Brown butter can turn something that is just so-so into something spectacular.<\/p>\n

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This shortbread-like cookie recipe comes from Gourmet. \u00a0Here is the link.<\/a>\u00a0 I didn’t change a thing about this recipe. \u00a0The resulting cookies were so deliciously buttery, crunchy, sweet and just the perfect touch salty. \u00a0I’m sad that they are almost gone.<\/p>\n

The only tricky thing is browning the butter without burning it. \u00a0Just keep the heat moderate, stir consistently and take the pot off the heat when you start to get more and more browned bits. \u00a0Once the bits begin to brown the process speeds up, so watch it closely. \u00a0Just don’t let it burn or you’ll have to start over. \u00a0After you’ve browned the butter, let it cool in the fridge until it is solid, mine took about an hour and a half. \u00a0It doesn’t have to be hard like the stick of butter you took from the fridge, just not liquidy. \u00a0Does that make sense?<\/p>\n

I liked the crunchy sugar on the edges of the cookies, but if you don’t have raw sugar on hand you can leave it out. \u00a0If you are going to use the sugar, cut about 1\/3 of the log of raw dough, roll it in the sugar, pressing firmly. \u00a0Then slice into pieces for baking. \u00a0I found it was easier to roll parts of the log instead of the whole thing. \u00a0While a batch is baking, keep the rest of the dough refrigerated so it remains easy to slice.<\/p>\n

Brown Butter Ice Box Cookies<\/h3>\n

From Gourmet.com<\/p>\n

Ingredients<\/em><\/p>\n