When I was about 8 to 9 years old, we lived in a small town back in India. I had switched from co-ed school to girls only school. School was not very far and my dad used to drop me off on his scooter before he went off to the Court for work. After school, there was no after care so either we took a bus on our own or hung out at school playground until it was pick up time. Sometimes we went to one of our teacher’s house across from school. She was recently hired and newly married, always smiling, beautiful young lady. Close to my house, there was also a bakery, we used to get fresh bread from, time to time. Using bread wasn’t as prevalent that time. My Mom used to make some yummy breakfast every day and we used to get bread, mainly to make sandwiches on some evenings. This particular bakery also let us use their oven to make cookies. So the deal was, we made cookie dough at home and took it to the bakery. The bakers used to tell us when to come by. And when the dough now turned to Cookies returned, there was no restriction on how many cookies one could have for the next month. Yumm!!!!!!! Even today, when I get into my train station, there is a pretzel place that reminds of the same bakery with their fresh baked bread smell. Funny where smell can take you in the memoryland.
These brown butter cookies almost took me to the same cookie experience. They are very organic and rustic. You can’t ice them because that’s just not what they are meant for. They are meant to be savored with a cup of tea on a cozy morning, bit by bit, thinking of motherland.
Makes about 15 but you can easily double the recipe.
If you like your cookies on the softer side, reduce oven time to 18 minutes.
- Butter 1/2 Cup
- Sugar 1/3 cup
- Vanilla essence 1 Tsp
- All-purpose flour 1 1/4 cups
- Cream of Tartar 1/4 Tsp
- Baking Soda 1/8 Tsp
- Blanched Almonds about 15
- In a heavy bottomed saucepan, melt the butter and keep stirring until it browns. Make sure it doesn’t burn.
- Add the sugar until it combines.
- Preheat oven to 350 degrees. Prepare a baking sheet using parchment paper.
- Cool the mixture and put it in a stand mixer. Add flour, Cream of Tartar and baking powder. Mix at low to medium speed to form a smooth dough.
- Take out of the mixer bowl and knead a little to combine properly.
- Take a spoonful of dough and put it on a prepared cookie sheet about an inch apart.
- With a spoon, flatten it a little and place a blanched Almond on top.
- Bake for about 20 minutes until browned.
- Remove from oven. Let cool for 5 minutes. Remove on to a cooling rack and cool completely.