Brown Butter Cookies

"My family really liked these cookies. They are delicious and unique. They remind me a little of butter toffee. Real butter makes all the difference! To give the flavor even more depth, I slightly to..." See moreasted the pecans in the oven while it was preheating. I tried the cookie with and without the glaze. I preferred the glazed. Since these cookies start out light brown, it was hard to tell by sight when they were done. I cooked the first batch a little too long. So follow the cooking time on the recipe and they should turn out great!"

"Being a thick cookie fan, I didn't expect to be crazy about these. I made them to give to someone, and after a taste I almost didn't. I wanted to keep them, they were SO GOOD! Browning butter can be t..." See morericky, but it's important to cook the butter until dark flecks appear in the pan to give these cookies maximum flavor. I toasted whole pecans, finely chopped a heaping 2/3 cup for the dough,and used a whole pecan for the top of each cookie after they were iced. I made a couple of sandwich cookies by icing two cookie bottoms and putting them together, but the single cookies with icing and a pecan were the favorite. These were a gift for a picky professional chef (boy, was I nervous?!) and he LOVED them. Thank you, Heather, for your outstanding recipe!"

"I've never browned this quantity of butter before now. It's a little different than browning a small amount. It took longer than five minutes, foamed plenty then subsided, boiled, then foamed again ..." See morebefore turning "nutty and brown". You have to stir in order to see the color through the foam. Great recipe! It didn't quite make 50 and next time I'll roll them a little smaller for a bit daintier cookie. I didn't use all the hot water for the glaze--just add it slowly until the desired consistency is reached. Try this recipe! Your pound of butter will not be used in vain!"