Don’t let their boring looks deceive you, these little cookies pack a lot of flavour. The taste is at once homey and old fashioned, modern and new. They remind me of the best sugar cookie I ever had and also of warm financier’s eaten in front of Eric Kayser’s in Paris. If you love the nutty taste of browned butter, these are your cookies.
Brown Butter Buttons
yields about 3 dozen
1 cup unsalted butter
2 cups flour
1/2 tsp baking soda
1 tsp vanilla
1 cup sugar
Preheat the oven to 350.
Brown the butter (melt it over medium heat then keep cookng as it bubbles, stirring until the milk particles in the butter turn a nutty brown colour), then set it aside to cool slightly, about 15 minutes.
Sift together the flour and baking soda.
Mix the vanilla into the butter, then the sugar and salt. Add the flour mixture in 2 additions, blending well. Set the dough aside for about 10 minutes to allow the flour to absorb the butter.
To shape each cookie, measure about 1 1/2 tsp of dough then roll between your palms to form balls. Place 1/2″ apart on parchment lined sheets.
Bake until the cookies have puffed slightly and are golden on the bottom, 15 to 18 minutes. Let cool then store airtight at room temperature for a week or frozen for a month. I decorated mine with a little gold dust, but feel free to leave them as is, drizzle them with a little dark chocolate, or even decorate each one with a small piece of gold leaf.
Adapted from Flo Braker’s Baking for all Occasions