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


  • 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:
  • 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 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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