Brown butter is one of life's amazing discoveries. I just love the way the butter looks - so wonderfully deep and earthy - and the way it tastes - so subtly nutty. These crispy cookies are just one of many ways to enjoy the complex flavors of brown butter.
Ingredients
1 stick unsalted butter
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon lemon zest
1 egg
1/4 teaspoon vanilla
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
Demerara sugar for topping
Instructions
Preheat oven to 350 degrees. Brown butter in sauté pan over medium heat until solids become a chocolate brown color. Cool the butter by placing it in a shallow bowl and chilling in the freezer for about 15 minutes, until just congealed. When cool, use an electric mixer to beat butter with the white and brown sugar, lemon zest, vanilla, and egg. Mix in flour, salt, baking soda, and nutmeg. Drop batter in uniform-size mounds on baking sheet. Sprinkle with Demerara sugar. Bake for 13-15 minutes.
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