Brown Butter-Hazelnut Cookies

Brown Butter-Hazelnut Cookies

Ingredients

    1 cup unsalted butter
    2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 cup packed dark brown sugar
    1/4 cup granulated sugar
    1 & 1/2 teaspoons vanilla extract
    2 large egg yolks, divided
    1/4 cup chopped toasted hazelnuts
    turbinado sugar for garnish

Instructions

Place butter in a small saucepan. Cook over medium heat until the butter has melted.

Continue cooking, whisking often to prevent burning. Butter will begin to foam. Brown specks will begin to form at the bottom of the pan, and the butter will have a nutty aroma.

Transfer butter to a small bowl. Chill 1 to 2 hours, or until firm.

Whisk together flour and salt. Set aside.

Using an electric mixer on medium speed, beat chilled butter, brown sugar, and sugar until light and fluffy. Mix in 1 egg yolk and vanilla.

Reduce mixer speed to low, and gradually add flour mixture. Mix just until combined. Stir in hazelnuts.

Transfer the dough to a work surface. From dough into a 1 & 1/2-inch diameter log. Wrap tightly in plastic wrap. Refrigerate for 2 hours or up to 3 days. Or, freeze for up to 2 months.

Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

Unwrap chilled dough. Use a serrated knife to cut dough into 1/2-inch slices. Place cookies 2 inches apart on prepared pans.

Brush tops of cookies with egg yolk. Sprinkle with turbinado sugar.

Bake 12 to 14 minutes, or until the edges are lightly browned. Cool on pans for 5 minutes. Then, transfer cookies to wire racks to cool completely.

Yield: 20 cookies

Note

Turbinado sugar is the really dark brown sugar you see at the store, much better tasting.