BROWN BUTTER ALMOND CRINKLE COOKIES

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What is it about rainy days that make me just want to drop everything and BAKE! The sun is out now, but we’ve had quite a run of COLD, WET days here. When I made these Brown Butter Almond Crinkle Cookies on a whim, I could hardly wait to share them with you! So here they are!
This recipe starts off with brown butter, which is just butter that has been cooked on the stovetop so that the nutty flavor of the milk solids browning amps up the flavor of the cookies. It gives them a richness like no other, and pairs really nicely with the almond flavoring. Here’s a great tutorial on how to brown butter.

INGREDIENTS

• 10 tablespoons butter
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 1/2 cups all purpose-flour**
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• FOR ROLLING
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

INSTRUCTIONS

1. In a small heavy bottomed saucepan, heat butter over medium high heat. Swirl butter as it melts. It will foam up, and then become light brown and fragrant after about 2-3 minutes. Be careful not to burn it, and immediately transfer to a separate bowl to cool.
2. After the browned butter as cooled, add it to the bowl of an electric mixer with sugars and cream together on medium speed with the paddle attachment. Add eggs and extracts and mix until combined.
3. In a separate bowl, mix flour, baking powder and salt. Slowly add the dry ingredients to the dough on low speed, mixing until just incorporated.
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for full instruction please see : lovelylittlekitchen.com

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