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Brown Butter Cookies
SUBMITTED BY:
Heather
PHOTO BY:
Sumchelle
"Using butter (NOT margarine) is essential for the success of this rich, but highly addictive cookie! You may need as little as 3 cups confectioners' sugar for the icing; just stop adding it when you've reached the desired consistency."
RECIPE RATING:
Read Reviews
(26)
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PREP TIME
30 Min
COOK TIME
10 Min
READY IN
1 Hr 20 Min
Original recipe yield 5 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups butter
2 cups brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup chopped pecans
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar
1/2 cup hot water
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.
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REVIEWS
Reviewed on Oct. 18, 2003 by HAWNTER
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HAWNTER
Oct. 18, 2003
My family really liked these cookies. They are delicious and unique. They remind me a little of butter toffee. Real butter makes all the difference! To give the flavor even more depth, I slightly toasted the pecans in the oven while it was preheating. I tried the cookie with and without the glaze. I preferred the glazed. Since these cookies start out light brown, it was hard to tell by sight when they were done. I cooked the first batch a little too long. So follow the cooking time on the recipe and they should turn out great!
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12 users found this review helpful
My family really liked these cookies. They are delicious and unique. They remind me a little...
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Reviewed on Feb. 24, 2003 by
RESSAS
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RESSAS
Feb. 24, 2003
I haven't even taken my cookies out of the oven yet, and I can't keep my hands out of the dough. If this is cookie paradise, I don't even want to go home!Thanks for the recipe, Heather! :)
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7 users found this review helpful
I haven't even taken my cookies out of the oven yet, and I can't keep my hands out of the...
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Reviewed on Oct. 4, 2003 by
DEUS_EX_MACHINA
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DEUS_EX_MACHINA
Oct. 4, 2003
These cookies are GREAT!! I forgot to buy pecans so I left them out. The cookies were delicious anyway.
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6 users found this review helpful
These cookies are GREAT!! I forgot to buy pecans so I left them out. The cookies were...
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Reviewed on Jul. 10, 2006 by
trufflebun
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trufflebun
Jul. 10, 2006
Being a thick cookie fan, I didn't expect to be crazy about these. I made them to give to someone, and after a taste I almost didn't. I wanted to keep them, they were SO GOOD! Browning butter can be tricky, but it's important to cook the butter until dark flecks appear in the pan to give these cookies maximum flavor. I toasted whole pecans, finely chopped a heaping 2/3 cup for the dough,and used a whole pecan for the top of each cookie after they were iced. I made a couple of sandwich cookies by icing two cookie bottoms and putting them together, but the single cookies with icing and a pecan were the favorite. These were a gift for a picky professional chef (boy, was I nervous?!) and he LOVED them. Thank you, Heather, for your outstanding recipe!
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5 users found this review helpful
Being a thick cookie fan, I didn't expect to be crazy about these. I made them to give to...
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Reviewed on Feb. 24, 2003 by
KRISTY31
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KRISTY31
Feb. 24, 2003
These are great cookies. You don't really need to use icing though, but it does add a nice touch.
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3 users found this review helpful
These are great cookies. You don't really need to use icing though, but it does add a nice touch.
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Reviewed on Feb. 24, 2003 by AZN_BABAY_KAT
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AZN_BABAY_KAT
Feb. 24, 2003
ur recipe is EXCELLENT! it's so easy to make...but instead of browning the butter i just simply microwaved it for 25 sec to make it soft...and it still tastes great :) this is so easy to make, and great to eat.. can't wait till my parents and friends try it :)
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3 users found this review helpful
ur recipe is EXCELLENT! it's so easy to make...but instead of browning the butter i just...
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Reviewed on Jan. 6, 2003 by HCHARTIER
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HCHARTIER
Jan. 6, 2003
Very good cookie. Very Rich. They are best when enjoyed when fresh. I tried to freeze them and enjoy later and they just did not taste as good. Overall excellent, a new favorite cookie.
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3 users found this review helpful
Very good cookie. Very Rich. They are best when enjoyed when fresh. I tried to freeze them...
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Reviewed on Apr. 6, 2007 by Sonrisa
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Sonrisa
Apr. 6, 2007
Chewy, buttery, nutty...These are so yummy! I've made them 3 times now. Once with icing. I didn't think the icing had much effect on them. I make them without it and I save a whole stick of butter. I also toast the pecans in the oven for a few minutes. It gives them an amazing added flavor.
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2 users found this review helpful
Chewy, buttery, nutty...These are so yummy! I've made them 3 times now. Once with icing. I...
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Reviewed on Dec. 22, 2006 by Tina
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Tina
Dec. 22, 2006
I absolutely LOVED these cookies, and so did everyone I gave them to! I did think they were a little too sweet and that the brown sugar overpowered the taste of the brown butter (by the way, it took more like 10-13 minutes for that quantity of butter to reach the desired brownness in a 3-qt saucepan). When I make these again, I am going to use white sugar (and less of it) so that the brown bits in the butter show throughout the cookie and the flavor of the brown butter will (hopefully) be more pronounced. Even with these minor tweaks to suit my own personal preferences, the recipe as-is is superb, thanks for sharing!
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2 users found this review helpful
I absolutely LOVED these cookies, and so did everyone I gave them to! I did think they were a...
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Reviewed on Feb. 24, 2003 by CHEF-TO-BE
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CHEF-TO-BE
Feb. 24, 2003
My dad said they would be delicious before my friend Jenny and I even maid them!
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2 users found this review helpful