BROWN BUTTER CARDAMOM COOKIES
Faux bois, or imitation wood grain, is a favorite motif of Martha's -- use a plastic faux-bois mat (available from Chinese Clay Art) to give cookies this nature-inspired look.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes thirty-two 6-by-4-inch or sixteen 12-by-4-inch cookies
Number Of Ingredients 11
Steps:
- Heat butter in a medium saucepan over medium heat until lightly browned, 3 to 5 minutes; remove from heat and set aside to cool.
- In a large bowl, whisk together flour, salt, and cardamom; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together browned butter and both sugars until light and fluffy. Gradually add flour mixture and mix until just combined. Turn dough out onto work surface and divide into two equal pieces. Form each piece into a rectangle.
- Preheat oven to 350 degrees.
- Working with one piece of dough at a time (and keeping remaining piece covered with plastic wrap), place dough on a nonstick baking mat and loosely cover with plastic wrap. Roll dough out between baking mat and plastic wrap to form a large rectangle, 1/16-inch-thick. Remove plastic wrap and place a faux-bois mat on dough, pattern side down. With rolling pin, lightly roll over mat to imprint dough.
- Carefully remove faux-bois mat. Trim edges of dough and reserve scraps. Cut into four 6-by-4-inch rectangles or two 12-by-14-inch rectangles. Carefully transfer nonstick baking mat to a baking sheet and transfer to freezer; freeze until dough is chilled, about 10 minutes. Repeat process with scraps and remaining piece of dough.
- Once dough is chilled, position rectangles so that they are 1 inch apart. Transfer to oven and bake until edges are slightly brown, 10 to 12 minutes. Transfer cookies to a wire rack and brush with maple syrup; let cool completely.
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Venus Bloodflow
[email protected]These cookies are the perfect holiday treat. They're festive and delicious.
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[email protected]I made these cookies for my friends and they all loved them. They're definitely a keeper!
Zunaira Mohsin
[email protected]These cookies are a little bit time-consuming to make, but they're definitely worth it. They're so unique and delicious.
Kimberly McLendon
[email protected]I'm not usually a fan of cardamom, but these cookies changed my mind. They're so good!
Haiden Ford
[email protected]These cookies are so addictive! I can't stop eating them.
Md Shofik
[email protected]I've never made cookies with brown butter before, but I'm definitely going to be making these again.
Wycliffe Osiako
[email protected]These are my new favorite cookies! I love the chewy texture and the cardamom flavor.
Ronald Roll
[email protected]I made these cookies for a holiday party and they were a huge success. Everyone loved them!
Paul Lindsey
[email protected]These cookies are a bit more work than your average cookie, but they're definitely worth the effort. They're so unique and delicious.
Angela Lee
[email protected]I was a bit hesitant to try these cookies because I'm not a big fan of cardamom. But I'm so glad I did! The cardamom flavor is subtle and perfectly balanced with the other spices.
Abdullah Ilyas
[email protected]These cookies are the perfect combination of chewy and crispy. They're also not too sweet, which I appreciate.
Sadiksha Poudel
[email protected]I love the unique flavor of these cookies. The cardamom adds a warm, exotic flavor that pairs perfectly with the brown butter.
Muduwa Christine
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're easy to make and always a crowd-pleaser.
HeadShotter
[email protected]These cookies were a hit! They were so delicious and flavorful, with the perfect balance of sweetness and spice. I loved the chewy texture and the crispy edges.