The Wooden Spoon’s Own Brown Betty Button Cookies

(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

2 sticks unsalted butter
¾ cup granulated sugar
1 egg yolk
1 tsp vanilla
1 tsp fresh orange zest
2 ¼ cups flour
½ tsp baking powder
¼ tsp salt
Raspberry jam
Confectioners’ sugar

  • Melt butter over medium heat until browned (see instructions below), then cool.
  • Add the brown butter to the granulated sugar and beat until fluffy.
  • Beat in egg yolk, vanilla, and orange zest.
  • Whisk flour, baking powder, and salt and stir it into the butter mixture.
  • Chill 30 minutes and then scoop into tiny balls (I flattened mine a little)
  • Bake 10 to 12 minutes at 325 degrees.
  • Cool
  • Spread the jam on the bottom side of one cookie and then sandwich it together with the bottom of another cookie
  • Dust with confectioners’ sugar

NOTES:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Brown butter adds nutty, toasted flavors to sweet and savory dishes. To do it right, follow the step by step instructions for browning butter on: http://joythebaker.com/2015/03/how-to-brown-butter/
  • Orange zestis is the top layer of an orange.  It contains the fruit’s oils and adds a bright citrus flavor to a variety of dishes. There are several kitchen utensils you can use to zest an orange, including a microplane, grater, vegetable peeler or knife.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

 

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