Makes 24
Ingredients:
- 1 cup butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 2-3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar, for rolling
- 1 teaspoon cinnamon, for rolling
First, brown the butter. Start melting the butter over medium heat, using a pan with a light-colored bottom so you can see the color. Swirl the pan occasionally to be sure the butter is cooking evenly. The butter will begin to foam and the color will progress from lemony-yellow to golden-tan to a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool completely.
While the butter is cooling, sift together the flour, cream of tartar, baking soda, and salt; set aside.
Cream together the granulated sugar and the eggs.
Add the brown sugar and brown butter and blend well.
Add dry ingredients to wet ingredients and mix only until all the flour is moistened.
Refrigerate your dough at least a few hours; I find overnight to be ideal.
To bake, preheat oven to 350 degrees F.
Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture.
Place 2 inches apart on an ungreased cookie sheet.
Bake for 8-10 minutes, or until very slightly brown around the edges.
Let cool on the pan briefly before removing to a wire rack to cool completely. read more words!
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