• 24servings
  • 15minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsD, P
MineralsCopper, Natrium

Ingredients Jump to Instructions ↓

  1. 2 sticks (1 cup) unsalted butter , cut into pieces

  2. 3/4 c. granulated sugar

  3. 2 tsp. pure vanilla extract

  4. 2 c. all-purpose flour

  5. 1 tsp. baking soda

  6. 1/8 tsp. salt , slightly rounded

  7. chocolate ganache (or fruit preserves )

Instructions Jump to Ingredients ↑

  1. Melt butter in medium saucepan over moderate heat.

  2. Cook 10-12 minutes, stirring occasionally, until the butter turns golden, smells nutty and flecks on bottom of pan turn deep caramel brown.

  3. A thick foam will form and cover the surface just before butter begins to brown - pay close attention and stir more frequently.

  4. Pour the butter into a medium bowl set into a larger bowl of ice to stop the cooking process.

  5. Stir frequently until butter appears emulsified and opaque, about 3 minutes.

  6. Sitr in sugar and vanilla.

  7. Whisk together flour, baking soda and salt in a small bowl; add to butter and stir until a dough forms.

  8. Shape the dough into a ball, wrap in plastic and let stand at room temperature 1 to 2 hours.

  9. Place oven rack in middle position and heat oven to 325 degrees F.

  10. Pinch off a piece of dough and press firmly into the bowl of a teaspoon.

  11. Slide the dough off the spoon and place flat-side down on an ungreased cookie sheet.

  12. Continue forming cookies and arrange on baking sheet.

  13. Bake until very pale golden, 12 to 15 minutes.

  14. Cool cookies on a rack to cool completely.

  15. Spread cookies with soft, spreadable chocolate ganache or warmed fruit preserves. **

  16. Chocolate Ganache :

  17. oz. dark chocolate, chopped 1 c. heavy cream ~~

  18. Place the chocolate in a glass bowl.

  19. Heat cream just to a simmer, then pour over the chocolate.

  20. Stir gently until smooth.


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