Rainy Day Brown Butter Cookies with Sea Salt

Is there ever too much of a good thing? 

As in too much rain when overcoming a drought?  Nope!  Sunny Southern California became wet, slippery and miserable this past weekend and instead of trying to get from point A to B, I opted to forego errands and stayed indoors to test a new 'copy-cat' recipe from a bakery called Brown Butter Cookie Company. This bakery is located in the central coast of California in the small seaside town called Cayucos. Nothing like a rainy weekend to keep you indoors and inspire one to bake!       

Before & After!

 This recipe has been on my radar: brown butter cookies with sea salt. 
The taste is more than a bit of heaven, each bite cloud-like, very airy and so aromatic with amazing nuttiness! The butter makes them delicate and very soft.

The butter is browned until you see those lovely small brown bits and slightly burnt milk fat! 

 TOOLS
1 − 2 qrt saucepan

measuring spoons and cups

mixing bowl

standing mixer with paddle attachment

rubber spatula

parchment paper

2 cookie trays

small cookie dough scoop

2 cooling racks

INGREDIENTS

1-1/2 sticks unsalted butter

1/2 cup packed light brown sugar

1 tsp vanilla extract

1-1/2 cup all purpose flour

1 tsp baking soda

 fleur de sel sea salt for sprinkling

DIRECTIONS

Melt butter in the sauce pan over medium-low heat, swirling, keep a close eye on it. The butter will begin to foam, then clarify before your eyes turning into a beautiful carmel rich brown color with the most amazing nutty aroma. 

This is what you want. 

Turn off the stove and pour the browned butter into a heat proof container and chill in the refrigerator for about 1-2 hrs.  It must be cooled to work on the next steps or your dough will be too soft.

Pour brown butter into a medium bowl and stir in brown sugar and vanilla. In a small bowl whisk together flour and baking soda an add mixture to the wet ingredients. Mix on medium low till all ingredients form the consistency of dough.

Preheat oven to 325°.

Line cookie sheets with parchment paper.

 Form small ball shapes with the cookie scooper and place on cookie sheet. Sprinkle with sea salt.

Bake for 15 minutes or until the cookies are lightly golden. 
Don't over bake or they may get very dry and crumbly. 

Makes about 2 dozen round cookies. 

So go ahead and give this recipe a try as it only requires a few basic ingredients I'm sure you'll have in your pantry. I promise you won't have to run to the grocery store in this wet weather!!!

Stay dry!

Fall Leaf Cookie Wreath!

I love Fall...however in Los Angeles it's still an extension of Summer and as this past weekend hit the 3 digits (again!) I won't let the heat spoil my mood in hoping, wishing and praying for a little cool down.

Although the outside temps make it hard to turn the oven on and bake beautiful Fall treats without overheating the house, I mentally escape to earlier Fall trips back East as I put my apron on... 

...and being an early riser, the cool morning sunlight suits me well to happily turn the knob to 350˚!

A Fall leaf wreath composed of traditional Autumn colors is just right for the occasion. I use my favorite sugar cookie recipe and modify it by adding a Pumpkin Pie spice blend and brown sugar. Voila -  Fall Pumpkin Spice cookies! These fall-inspired cookies are an extra flavorful treat. Try this fun project with the little ones you are babysitting this weekend or better yet set this up at the kids craft table at Thanksgiving! It will be sure to keep them busy and out of the kitchen!

INGREDIENTS

3-1/4 cups all purpose flour

1 tsp baking powder
1/4 tsp salt

*1 tsp cinnamon

*1/4 tsp ground ginger

*1/8 tsp nutmeg, freshly grated if possible

*1/4 tsp allspice

(*optional - replace individual spices with 2 tsps of Pumpkin Pie Spice)

1 cup (2 sticks) unsalted butter

2/3 cup granulated (white) sugar

1/3 cup brown sugar (light or dark)

1 egg

1 tsp vanilla extract

1/4 cup canned pumpkin puree
red, yellow, orange, green & brown food coloring
1-2 cups confectioners sugar
3-6 tbsp water

TOOLS

rolling pin

leaf cookie cut outs, various shapes

2 cooling racks

2 baking sheets
silpat or parchment paper

standing mixer

rubber spatula
whisk

mixing bowls

measuring cups and spoons

round circle foam board cut out, about 14" wide and 2-3" thickness
1 x-acto blade
twine string for hanging the wreath

plastic wrap

orange ribbon enough to wrap around the cookie wreath and tie a pretty bow!

DIRECTIONS

Makes about 2-3 dozen various sized leaf cookies, final quantity depends on size of leaf cookie cutters used.

Preheat oven to 350˚

In a large bowl add flour, baking powder, salt and spices. Mix well with whisk to combine and set aside. In the bowl of an electric mixer, slowly beat the butter until smooth then add both sugars and beat until fully combined and fluffy. Add egg, vanilla, and pumpkin puree and beat on low for about 1 minute.  Scrap down the sides of the bowl with the spatula to make sure all is mixed if necessary. Then, while the standing mixer is on low add the flour mixture slowly. Mix until all of the flour is incorporated and the mixture begins to ball up and pull away from the sides of the bowl.

Dump the dough onto a clean work surface and split the dough into 5 even pieces, as each piece will be colored with food coloring. Wrap each piece with plastic wrap first so the dough won't dry out. Dough #1 will be red. Place a few drops of red food coloring into the dough and with your hands begin kneading the dough. Add more drops of red if you want untill you have reached your desired color of red. Wrap the red dough in plastic wrap and place in the refrigerator while you continue coloring the other pieces of dough with green, brown, yellow and orange. Make sure to wash your hands thoroughly in between the coloring of each dough as your hands will get stained and the color may transfer to the other doughs. When the dough has chilled for about 1 hour, break each colored dough into smaller pieces and place different colors next to each other (see images above). 

Place a piece of wax paper over the dough, this will help smooth the dough out and keep it together. Soon you will see multicolored cookie dough before you eyes! Place the leaf cookie cutters throughout the dough and place each cookie onto a parchment covered baking sheet. Afterwards I prefer to place the baking sheet with unbaked cutout cookies into the freezer for about 5-10 minutes before baking to help the cookies keep their shape while baking. 

Bake for 9-11 minutes till slightly golden but that may be hard to tell with the food coloring so don't leave the kitchen!

Create your own amazing color patterns!

After the cookies are baked and cooling on the cooling racks. 
Cut out the foam board wreath with an x-acto blade and tie the twine string on one end for hanging.

ICING
In a small bowl mix the confectioners sugar with 2-3 tbsp of water. Stir thoroughly until well mixed. The consistency must be thick like real glue. The icing will be the 'glue' for the cookies. 

Separate the cookies you will be using and carefully practice how and where you will place them on the wreath. Then 

with a small spoon add a teaspoon size of icing to the back of each cookie and gently press down against the foam board. Allow a few minutes for the cookie to set, then proceed with the next cookie. 

After you have added all the cookies and built your Leaf Cookie Wreath it is important that it is not moved. The icing on the wreath must completely dry so that the cookies do not break, move or fall off. Don't forget to add the twine before you add the leaves, so that you can hang the wreath!

After the icing on the wreath is completely dry carefully tie the orange bow and hang!

Happy Fall!