I absolutely love the flavor of browned butter. If you've never tried this flavor, just image caramel notes combined with the luscious melt-in-your mouth texture of a butter cookie. We had a cookie exchange and these special little cookies were a big hit! I bet you'll be surprised to find that they only have 8 ingredients.
|Pressing the dough balls with a fork to give them a decorative look|
1. Place 2 Tb butter (no substitutes) into a small saucepan or skillet.
2. Heat over medium heat until the butter turns a light golden color. Depending on how hot your range gets, this can take a few minutes. Watch carefully because once the reaction starts, it will go quickly. If you burn it (it gets the color of bacon), then discard the butter (save to use on something else?) and try again. All the flavor in the creme comes from this step, so there is no point in ruining all your hard work for only 2T of butter!!
*What you are actually doing in this step is applying heat to the dairy proteins in the butter and driving the Maillard browning reaction which is what develops the delicious flavor. This is also the reason you can't use margarine because it is made from vegetable oil which doesn't contain protein, therefore it won't brown.
3. In a mixing bowl, combine:
- browned butter
- 1 1/4 c. powdered sugar
- 1 tsp vanilla
- 2-3 Tb milk