Saturday, February 5, 2011

Rainy, Snowy, Icy Saturday

Last night Roma came over and acted interested as I spoke to her about my blog and cookies, etc. I asked her to pick the cooky I would make next and she picked two: the Brown Butter Cookies, featured from 1961 and the fabulous bourbon balls from 1980. The bourbon balls sound delicious but the only ingredient I have on hand for that is bourbon. Since I don't have raisins, chocolate wafer crumbs, pecans or ground ginger, I opted for the brown butter cookies since for those you merely need butter, sugar, vanilla, flour and baking powder and then it calls for a blanched almond stuck in the middle.

I've never browned butter before but with DbR's help, I did so successfully and then I was thwarted because the dough didn't beat to a "smooth dough" as described. I added more butter, not browned.

In recipe notes it does say "the dough is very crumbly, must be kneaded to make it come together in a smooth mass; do not be gentle" but I never got to reading that until after I was grumpily rolling out the crumbly dough, pressing them and putting the nut in. I used praline coated pecans cut in half instead of the almond.
It says bake in a slow oven for 20 minutes. When I took them out after 19 minutes, they were over done. They do taste nice, though.

Don't forget to brush.

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