BROWN BUTTER MELTAWAYS (RUSSIAN TEA COOKIES, MEXICAN WEDDING COOKIES OR GREEK TRADITIONAL )

BROWN BUTTER MELTAWAYS

(RUSSIAN TEA COOKIES, MEXICAN WEDDING COOKIES OR GREEK TRADITIONAL )

Adapted from The Secrets of Baking by Sherry Yard.

This recipe creates the best meltaway cookie I had ever tried. I LOVE THEMMM!!!!

A few hours before you wish to make cookies, make the brown butter.( It's not complicated, I promise.) You will need 1/2 lb ( 2 sticks) of unsalted butter. Melt the butter in the medium saucepan over medium heat. Cook the butter until solids separate and brown to a dark golden color, 7-10 minutes. usually, I also spend time by mixing it few times with spoon so it won't burn on the bottom of the pan. Remove from the heat and cool at room temperature (1 hour), then chill in refrigerator until solid (1 hour)

Using a standing mixer fitted with a paddle attachment or hand mixer, cream the brown butter on medium speed until cream colored (2 minutes) If you want to make Russian Tea cookies you will need to add 1 cup chopped, toasted walnuts to the butter while creaming.If you want to make Lemon Italian style Meltaways you add 3 tbsp. finely chopped or grated citrus zest and 2 tbsp citrus juice to the butter while creaming. For mexican cookies we add 1 cup of chopped, toasted pecans and for Greek cookies 1 cup chopped, toasted almonds. Don't forget to cool the nuts before you add them onto the butter.

Add 1 1/2 cups + 2 tbsp powdered sugar and 1/4 tsp salt.Cream for about 1 minute, don't forget to scrape the sides with the spatula.

On low speed, add 1 1/2 cups all purpose flour (sifted).Beat until just incorporated (30 sec). Remove the dough and make a disc shaped piece. Wrap it tightly in plastic film and chill for at least 30-45 minutes in refrigerator.

Preheat the oven to 350 F. Line the baking sheet with parchment paper. Flour your hands and pinch off pieces of dough and roll them into 1-inch balls (walnut size). Place the balls 1 inch apart on the sheet.Bake cookies fro 12-15 minutes, or until lightly golden brown around the edges. Do not overbake, or your cookies will be to dry.

As soon as you remove the cookies from the oven , cover them completely with powder sugar. I place sugar in strainer and tap it over the cookies. Let the cookies cool competely on the baking sheet.

Even it's a long description it's very easy to do and very Yummyyyyy.