Nielsen-Massey Vanillas

Lemon Infused Almond Brown Butter Cookies

Lemon Infused Almond Brown Butter Cookies

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1 cup230 g (2 sticks) unsalted butter
1 cup145 g almonds, slivered, toasted
3 tablespoons3 tablespoons Nielsen-Massey Pure Lemon Extract
1 teaspoon1 teaspoon Nielsen-Massey Pure Almond Extract
1/2 cup50 g powdered sugar, sifted
2 teaspoons2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 egg
2 cups250 g all-purpose flour
1/4 teaspoon kosher salt

Lemon Glaze
2 teaspoons2 teaspoons Nielsen-Massey Pure Lemon Extract
3 tablespoons3 tablespoons almond milk, unsweetened, plain
1 cup100 g powdered sugar, sifted

In a saucepot, gently heat butter until it starts to brown, about 15-20 minutes. Be careful not to burn the butter. Pour into heat safe dish and chill until completely solid. Once solid, leave out to soften.

While butter is chilling, pulse almonds and Nielsen-Massey Pure Lemon Extract and Pure Almond Extract until almonds are ground coarsely. Reserve.

Preheat oven to 350 degrees F180 degrees C.

Beat softened butter on medium-high speed until light and fluffy, about 1-2 minutes. Stop the mixer and carefully add 1/2 cup50 g of powdered sugar. Beat on low until fully incorporated, about 1 minute. Scrape the sides of the bowl. Add Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and egg. Mix on medium high speed until fully incorporated.

Stop the mixer and add almond mixture, flour and kosher salt and mix on medium speed until dough comes together, about 1-2 minutes. Wrap with plastic wrap and place in cooler. Chill for at least 30 minutes.

Once dough is chilled, portion cookies with a 1 tablespoon scoop. With your hands, quickly roll into balls.

Place cookies on an ungreased sheet tray, placing them 1 inch3 cm apart. Lightly press the cookies down to 1/2-inch1-centimeter thick.

Bake cookies for 15-20 minutes, until cookies are pale golden on top. Once baked, place on a cooling rack and cool completely.

While cookies are baking, combine all of the lemon glaze ingredients in a small bowl. Dip each cookie top and place back on rack. Let the glaze completely dry, then repeat.

Yield: 2 1/2 dozen
Portion Size: 2 cookies

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