Brown Butter Icebox Cookies

I adore simple slice and bake cookies. They are the perfect companion to an afternoon or evening cup of coffee. Although I need to say, I am obtaining to the age that I just can not have caffeine past 5:00 or 6:00 in the evening if I want to rest that night. I used to never ever realize why my grandmother, Norma Jean, would serve decaf coffee right after a household dinner. But now I entirely get it. Coffee tastes excellent with dessert, but I still want to rest later on that evening.

Or maybe this has absolutely nothing to do with age. I don’;t genuinely know. I just utilised to be capable to drink coffee anytime of day and it did not actually affect me, but that has altered in the final 12 months or so. Anyway, let us focus on the cookies for a second.

Brown Butter Icebox Cookies, can make about 4 dozen.
Adapted from Taste of House: The Greatest Cookie Collection (very first cookbook I ever owned).

1/2 cup brown butter (4 ounces)
one cup sugar
1 egg
one/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon baking soda
one/2 teaspoon salt
2 tablespoons water

Cream with each other the (softened) brown butter and sugar. I’;m making use of some brown butter I saved from creating brown butter popsicles. You can use normal butter if you like, but I extremely recommend at least attempting brown butter after, as I feel you’;ll be surprised at the flavor difference (it really is a small far more sweet and nutty). Stir in the egg and vanilla extract. 

In one more bowl, mix the flour, baking soda, and salt. Stir this in with the butter mixture. If your batter appears as well crumbly, include a tablespoon or 2 of water until finally a firm dough ball forms. I required the full 2 tablespoons of water, so most likely you will too.

Roll the dough into a lengthy cylinder. Wrap tightly in plastic wrap and freeze for at least 2 hrs or overnight. You can also leave this in the freezer, if it really is effectively wrapped, for weeks and weeks and have it ready in case you have impromptu visitors over or some thing. Usually extraordinary to have homemade cookie dough ready in a snap.

When you happen to be ready, slice the dough as thin as you can. It doesn’;t have to be ideal, trust me (see over). Area on a baking sheet lined with parchment paper or a baking mat. Bake at 325°F for 10-12 minutes.

Once the cookies have cooled somewhat, drizzle or dip them in chocolate (or white chocolate), and add a sprinkle of sea salt. This portion is entirely optional, but I just love it.

Take pleasure in these and satisfied baking! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with Stella of the Signature Assortment.