Salted Brown Butter Cookies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/gina-marie-miraglia-eriquez
Just reading the words "salted brown butter" is enough to tickle your taste buds. But making salted brown butter the flavor base of a cookie will turn your holiday cookie swap into the hottest, hippest
Ingredients
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 3/4 cup packed light brown sugar
- 1 large egg
- 3/4 teaspoon fine sea salt
- 1 teaspoon vanilla
Instructions
- Melt butter in a 1- to 2-quart heavy saucepan over medium-low heat, then cook over low heat, swirling pan occasionally, until butter has a nutty aroma and is a rich brown color, and bottom of pan is speckled with browned bits of the milk solids, 8 to 10 minutes. Transfer to a bowl, including browned milk solids on bottom, and chill until almost firm, about 30 minutes.
- Whisk together flour and cornstarch in a bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, then beat in egg, salt, and vanilla. Add flour mixture and mix on low speed until just combined well.
- Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firmer, but not hard, 15 to 30 minutes.
- Heat oven to 350 °F with rack in middle position. Line a large baking sheet with parchment paper.
- Roll out 1 disk of dough (keep remaining dough chilled) between 2 large sheets of wax paper 1/8 inch thick (this is when the rolling pin rings are really helpful). Freeze or chill dough on a baking sheet or tray until firm, 5 to 15 minutes, then cut out as many cookies as possible from dough. Transfer cookies to lined baking sheet, arranging cookies about 1 inch apart. If the cookies become too warm to transfer, freeze or chill until firm (see Cooks' notes).
- Bake cookies, 1 sheet at a time, until edges are golden, 8 to 10 minutes, then transfer to racks to cool completely.
- Meanwhile, gather scraps of dough and repeat cookie process above. Parchment can be reused, but make sure baking sheet cools between batches. Make more cookies with remaining dough.
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