Brown Butter Spoon Cookies

Gourmet magazine first printed this recipe by Celia Barbour in November, 2005. I’ve been making them at Christmas ever since. The original recipe is fastidiously fantastic and probably worth all the trouble, but honestly, even with the shortcuts I use, they’re very very good.

"’You really have to wait,’ says Barbour. ‘After a couple of days, the cookies' texture becomes lovely and melting. Earlier, they are good, but later, they're transcendent. Honest.’ Barbour likes these best with half strawberry and half cherry preserves.”  ~~Gourmet

 Makes 2 - 3 dozen small cookies.

Have ready . . . . . . . . . . . . . Brown in a saucepan until the color of dark oak, then rest the pan in a bowl of ice water . . . . . . . . . . . . . . . . . . In a large mixing bowl, beat until fluffy . . . . . . . . . . . . . .   Add in slowly until it comes together . . . . . . . . . .

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½ c. of your favorite preserves or jam 1 c. (2 sticks) of butter the cooled brown butter ¾ c. sugar 2 t. vanilla 2 c. flour 1 t. baking soda big pinch of salt

Shape the dough into a ball, wrap, and let sit 1 to 2 hours to allow flavors to develop. Preheat the oven to 325°F. Press a piece of dough into a teaspoon, flatten the top, then slide it out and place, flat side down, on an ungreased baking sheet. Dough will feel crumbly but will become cohesive when pressed. Continue until all the dough has been pressed into spoon shapes. Bake cookies until pale golden, 8 to 15 minutes (a big range, but so much depends on your cookie sheet!). Cool cookies for at least 5 minutes, then transfer them to paper towels or a rack and cool completely.

To assemble: microwave ½ c. preserves or jam  until just runny, strain out any chunks of fruit, and cool. Spread the flat side of a cookie with a thin layer of preserves or jam. Sandwich with another cookie. Let the finished sandwich cookies stand until set, about 45 minutes. Transfer to an airtight container and wait 2 days before eating if at all possible.

My shortcuts: brown the butter in advance and cool to room temp. Roll into logs and slice and bake. Use the jam straight from the jar.