| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Passive Time | 30 minutes |
| Servings | 24 cookies |
Ingredients
Brown Butter
- 1 1/4 sticks salty butter
Ingredients Brown Butter
| |
Instructions
Brown Butter
- Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes. It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Transfer butter to a bowl and chill until just firm, about 1 hour in refrigerator or ½ hour in freezer.
To make cookies
- Beat together lemon zest and sugar for a few seconds.
- Add cooled butter and beat using the paddle of a stand mixture (or an electric mixer) until the sugar lightens in color a bit and gets a little fluffy. If you’re using piloncillo or Muscovado don’t’ worry if you have a few beads of sugar that don't completely mix into the butter. They will add great texture.
- Add lemon juice and beat to mix.
- Add flour and mix well at medium speed. Dough might remain somewhat crumbly.
- Dump dough (or crumbly dough) onto a sheet of wax paper or parchment. If your dough is crumbly simply squeeze it together. Your flour has no gluten so you don’t need to worry about overworking it. Make a log about 1 1/2" thick. Roll the log in coarse sugar, pressing the granules into the dough.
- Preheat oven to 350°F with rack in middle.
- Wrap the cylinder in wax paper and chill until firm, about 1 hour.
- Slice dough into 1/4-inch-thick rounds and place on a parchment lined baking sheet.
- Bake cookies until the edges take on color approximately 15 -20 minutes. Let them cool on the pan before moving. They'll firm up as they cool.
Recipe Notes
I used gold sanding sugar left from the Angeli pastry dept. Everyone asked about it.
Powered by WP Ultimate Recipe