Browned Butter Snickerdoodle.

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I have a friend who left community yesterday. She & I were on staff at YWAM Scotland together, only arriving a few days apart from each other. We were interns together, studied together, traveled around Romania, Ireland, & England together, & were tight-knit hall buddies. We sat under heated blankets & watched “Friends” reruns, and laid on kitchen floors to have heart to hearts. She is one of the wisest ladies I know, & has a heart bigger than Grinch after it grew three sizes too large. I have learned so much from her, and continue to be inspired by the life she lives & how she loves others with a Jesus love.
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Leaving community living is a difficult thing. The relationships that are formed cause you to be challenged & grown, and are irreplaceable. It’s crazy to think of pouring two (three in Sandra’s case) years of your life into the people around you, then having to put an ocean between you. It’s heart wrenching, but worth it.So Sandra, my magical Mexican Mama, these cookies are for you.Because browned butter was designed for comfort. Comfort of the soul that can be reached by the presence of a friend, a touch of the hand, & a cookie.

I love you, dear friend. Though you are most guaranteed to be sorely missed by your community, my thoughts & prayers are with you as you start this new chapter of the story you have been swept up in.

Browned butter. Place your butter in a skillet on medium heat and let it do it’s thing, swirling it every once in a while. It’ll foam & crackle, then start to brown, all while releasing it’s incredibly nutty, almost toffee-like aroma. So. Good.
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Spoonful of chilled cookie dough, ready to be eaten.
Misshapen & sugared.
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Baked & delicious.
Focus on the cookie, focus on the husband . . .
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  • Browned Butter Snickerdoodles
  • makes: approximately 24 cookies
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1¼ cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Whisk together the flour, baking soda, baking powder, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

Mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on just until combined.

Chill your dough for 3 hours or as long as possible in the refrigerator.  You want the dough verycold.

Preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches apart.

Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

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