Well here is another wonderful take on cookies. These are utterly butterly delicious (quoting the Amul butter line). The literally dissolve in your mouth. Of course, you need to forget calories etc when you eat them and one is really good enough. The only problem with them is that they are so light you really think you could go for just one more. They also do not transport well so you have to just serve them at home :-).
- 1/2 cup unsalted butter, cut up into cubes
- 1 cup finely chopped pecans
- 1 cup granulated sugar
- 1 large egg, beaten
- seeds from 1 vanilla bean or one teaspoon vanilla extract
- 1/2 tsp salt
The first step is to make brown butter. Put the cubes of butter in a small saucepan on medium heat until it has melted. Continue cooking until the solids on the bottom of the pan turn golden brown. Watch this carefully as you could end up with burnt butter. You will see a lot of foam on the top of the butter – do not worry about this. Let this mixture cool slightly.
Turn the oven on to 350F. Line at least two baking sheets with parchment paper or use silicone. I use silicone liners and they work wonderfully and are reusable and clean up really well.
Combine the rest of the ingredients in a bowl and mix well. Slowly add the butter, stirring until well blended. You will have a very liquid batter. Drop a heaped teaspoons of batter on the prepared cookie sheet. I put only 4 per sheet as they spread a lot. Make sure you have at least about 3 inches between the batter drop. Bake until the cookies are golden brown about 7-8 minutes (You will see that the cookies pop like the top of a bubbling soup) Let the cookies cool on the sheet then carefully transfer onto a cooling rack to cool completely. Repeat until you have used up all the batter.
Store the cookies in an airtight container.