Friday, November 18, 2011
What if I told you it elements of caramel and butterscotch. What if I told you that you could taste hints of ginger or molasses in the finish? You wouldn't believe me. But it's true. This sugar cookie gets is flavor from that incredible magic known as "brown butter" or as the French say "beurre noisette." The flavors in this simple and easy to make cookie are astounding. You truly will find hints of caramel and butterscotch along with some lovely notes of ginger and molasses (depending on the quality of the butter and brown sugar you use).
Honestly, I fell in love with this cookie. I also found that eating them on the second day was even better as the flavors mixed and melded even more.
When you bake these you probably will remove them from the oven thinking they are not done yet and you'll be right. These are deliberately undercooked to preserve their wonderful chewy texture at the center. If you cook these until they are completely done your cookie won't have that magical chewy texture and beautiful flavor notes. So be sure to follow the directions about removing them at about 12 minutes and allowing them to sit on the cookie sheets for an additional five before putting them on a wire rack to cool completely.
Oh, while I'm thinking about it. I'm working on recreating Mama's Fruit Cake for the holidays. My nephew and niece found her original handwritten notes and sent them to me. Of course, like many of Mama's recipes there are important parts that seemed to be kept in her brain and not written down on the paper! It might take a couple tries to get it right, but when I figure out the secret formula, I'll be sharing here.
If you're one of those people who make jokes about fruitcake be prepared to be embarrassed. This thing is killer and beyond belief good!