Browned Butter Spritz Cookies
6 dozen cookies
1 cup butter or margarine, room temperature
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk
In a medium, heavy saucepan melt butter over medium heat, stirring constantly until butter turns a deep, rich brown (6 to 8 minutes). Watch closely! Immediately pour into a medium metal bowl. Cover and refrigerate 45 minutes until cool to the touch and slightly solid.
Preheat oven to 375°F.
In a medium bowl, stir together flour, baking powder, and salt.
In a large mixing bowl, add cooled butter and sugar. Beat at medium speed until creamy. Add egg and vanilla. Beat until well blended. Add flour mixture and milk. Beat on low speed until well blended. Fit a cookie press with the desired template and fill with dough. Press out cookies 1" apart onto ungreased cookie sheets.
Bake 6-8 minutes or until edges are lightly browned. Cool 2 minutes on cooling grid. Remove cookies from cookie sheet and continue to cool on grid.
Add additional milk, 1 tablespoonful at a time, if dough is too dry and crumbly.
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