Brown Butter Honey Cookies Recipes

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.

HONEY BUTTER COOKIES

Steps:

• to prepare cookies:.
• beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
• Beat until combined.
• beat in honey, egg and if desired, lemon extract until combined.
• add flour by beating in or stirring in -- until combined.
• Chill 1 hour or until it is easy enough to handle.
• preheat oven to 375*.
• lightly grease a cookie sheet, set aside.
• on a lightly floured surface, roll dough until it is 1/4" thick.
• using 2 1/2" cookie cutters, cut dough into desired shapes.
• place cutouts 1" apart on prepared cookie sheet.
• bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
• transfer to a wire rack and cool.
• frost with honey butter frosting and if desired, top with honey bees.
• Yield about 30 cookies.
• to prepare HONEY BUTTER FROSTING:.
• in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
• if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
• to prepare HONEY BEES.
• prepare another honey butter frosting -- then divide in half.
• tint one half with yellow food coloring.mix well.
• combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
• pipe alternate bands of yellow and brown frosting on top of each cookie.
• pipe antennae with brown frosting.
• add slices almonds for wings.
• to STORE:.
• place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
• thaw cookies, then frost.