Brown Butter Cinnamon Crinkle Cookies

In yesterday's tea I had these delectable little cookies that would be great for a Christmas cookie swap and they would also mail great for a gift.  

The recipe came from my new favorite cookbook by Jennifer McHenry which has lots of great recipes to go with tea or coffee.

Brown Butter Cinnamon Crinkle cookies

Ingredients
10 tablespoons (141 g) unsalted butter, sliced 

2 1/2 cups (300 g) unbleached all-purpose flour

1 teaspoon (5 g) baking powder

1 teaspoon ( 2.5 g) ground cinnamon

1/2 teaspoon salt

1 cup (200 g) granulated sugar

1/4 cup (50 g) firmly packed light brown sugar

2 large eggs

1 teaspoon (5 ml) vanilla extract

1/2 cup (60 g) pecans, chopped

1/4 cup ( 28 g) confectioners' sugar

Place the butter in a medium, heavy saucepan.  Cook over medium-low heat until the butter melts and begins to foam, about 3 minutes.  Continue to cook, whisking occasionally, just until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.  This should take only 2 to 3 minutes.  Remove the pan from the heat and whisk lightly for about 30 seconds.  Transfer the butter to a large mixing bowl and allow it to cool slightly.  

Whisk together the flour, baking powder, cinnamon, and salt. Set aside.

Add the granulated sugar and brown sugar to the cooled butter.  Use an electric mixer on medium speed to mix thoroughly.  Add the eggs, one at a time, mixing just until combined.  Mix in the vanilla.

Reduce the mixer speed to low.  Gradually add the flour mixture, mixing just until combined.  Stir in the pecans. Cover the mixing bowl with plastic wrap, and refrigerate the dough for 1 hour.

Preheat oven to 350°F ( 180°C). Line baking sheets with parchment paper.  

Place the confectioners' sugar in a shallow bowl.  Divide the dough into 1-tablespoon (15 g) portions.  Roll the dough into balls and then roll each portion in the confectioners' sugar, coating thoroughly.  Place on the prepared pans, leaving about 2 inches between cookies.  

Bake for 18 to 22 minutes, or until the cookies are lightly browned and set.  Then transfer the cookies to a wire rack to cool completely.

Makes: 36 cookies

Recipe from: Quick-Shop-&-Prep 5 Ingredient Baking

I really enjoyed this cookbook so much so that I shared the maximum three recipes from it for you to try out too! 

Enjoy!

Sherry

I will link this to:

  

Foodie Friday at Rattlebridge Farm

Homemaking Linkup at Hope In Every Season 

Lou Lou Girls Fabulous Party

Sweet and Savoury Sunday at Baking in Pyjamas

Tickle My Taste Buds Tuesdays at Lori's Culinary Creations

The Party Bunch Weekend Linky at The Idea Room

Weekend Retreat Linky Party at AKA Design and Life

Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

Share Your Cup Thursday at Have a Daily Cup of Mrs. Olsen  

Sunday's Down Under at Natasha in Oz   

Home Matters linky Party at life With Lorelai 

Friday Favorites at Must Love Home

What to Do Weekends at Shoestring Elegance

Idea Box Thursday at Mila's Little Things

Five Star Frugal at A Tray of Bliss

Wow Us Wednesday at Savvy Southern Style
Share your Style Thursday at Northern Nesting  
Best of the Weekend Party at Mrs. Toody Goo Shoes