Finally. Something “sweet” to post. (besides cute pictures of Tank or my two sassy gals)
I’m not much of a baker. This is hard for me to admit.
I typically leave the baking and pastry work to my dear friends and family members who wish to share their talents.
And they do share, quite often actually. I’m so lucky!
Baking and pastry work is more of an exact science than cooking. I love experimenting with flavors and quantities… unfortunately to the point of baking disaster.
I need. to learn. to follow. the recipe.
This makes me sound as if I never follow the rules. And yet, if you know me, you know I’m a rule follower. (wink) With an occasional whim for rebellion.
In the case of these divine little cookies however, my whim for rebellion won! I think my Brown Butter Thumbprint Cookies with Sweet Orange Marmalade turned out perfect. Well, almost perfect.
Perfect enough for the Bennett Crew to consume all 20 cookies within two days.
This makes me smile.
Brown Butter Thumbprint Cookies with Sweet Orange Marmalade
These decadent little cookies are hefty on the butter. It couldn’t be helped. I would tell you to keep them healthy and sub with coconut oil. Which is always my butter substitute. But alas, this won’t work. So, if you are in need of a rich, decadent and divine little treat… this is for you.
Makes about 20-24 cookies
1 cup butter, sliced (2 sticks)
¾ cup sugar
1 large egg
1 teaspoon vanilla
½ teaspoon salt
2 ½ cups all purpose flour
½ cup sweet orange marmalade
To brown the butter:
Heat a heavy bottom sauce pan over medium heat. Add the butter to the pan and let it melt.
Once melted, the butter will begin to get frothy. Begin whisking the butter until brown flecks appear and the butter smells nutty.
Take the brown butter off the heat and let the butter cool. The butter will go from brown to burnt very quickly so be sure to watch the butter. If needed, transfer the browned butter to a cool pan.
To Make the cookies:
Pre-heat the oven to 350F.
Line a baking sheet with parchment.
In a large electric mixer add the cooled brown butter and sugar. Using the whisk attachment, whisk until the butter and sugar are thoroughly creamed together. It should appear light and fluffy.
Add the large egg and vanilla and whisk until nicely incorporated.
Mix together the salt and flour and then add it to the brown butter mixture. Mix together until the dough is thoroughly combined and pulling away from the sides of the mixing bowl.
For the best looking cookie, place the dough in the refrigerator for at least 30 minutes.
Scoop tablespoon sized dough and roll into balls. Place them on the parchment about 2 inches apart.
Bake the cookies for 8 minutes and then take them out of the oven. Make a thumbprint in the middle of each cookie and then place back into the oven for another 5-7 minutes, or until the cookie is done. I like these cookies just golden in color around the edges. If the edges are any darker the cookie will be crispier.
Remove the cookies from the oven and transfer to a cooling rack.
Fill each cookie with sweet orange marmalade and let them sit for about 10 minutes before serving. Unless of course you just can’t resist a little taste test! J
These cookies will keep for about 3-5 days. But they never last that long in my house.