Tahitian Vanilla, Brown Butter Cookies

Hello Sunday!

I’m tanking you guys, vacation is FOUR days away and I’m hanging by my unpainted fingernails. (add that to the to do list.) I usually try to not to tell my mom when I go into work.. or how long I stay there. It only takes one “Oh my sweet baby.” To put into perspective how tired you are. Definitely caved this week, and well Dr. Mom has confirmed this girl is tired. (Are you tired of hearing how tired I am?) Good news is, I’m still happy. Happy and loving every minute in the kitchen.

This weeks Sunday Sweet is the brain child of I need gourmet/fast/I don’t want to go to the grocery store. Which is a bonus if you can’t run to the store. Double bonus if you’re a “complete” eater like me. If I have something sweet I need to counter with salty. Delicate balance.

My Mother taught me that like make up, there really is no substitute for “the good stuff.”
I’ve always loved Nielsen Massey, and been a loyal lover of their Madagascar Bourbon Vanilla.. but there was something about the teal label that pulled at my apron. i.e. Need this now. I’ve been waiting for something “worthy” of my new vanilla and then it hit me. Simple. Butter. 

 Brown Butter.

Brown butter isn’t something you can buy at the store. Don’t worry, it’s incredibly simple to make, and your house will smell like buttery, caramel magic. Not like the movie theater greasy butter, but the magic baking butter. I use unsalted for this very reason. If you haven’t made brown butter before this tutorial is the best one I’ve seen.

After you brown your butter, let it cool for 30-35 minutes. It won’t solidify in this time, but it’s necessary to let it cool so it doesn’t cook your eggs.

1c Unsalted Butter

2 1/3c AP Flour

2tsp Corn Starch

1tsp Baking Powder

1/4tsp Baking Soda

1/2 tsp Salt

1c Packed Brown Sugar

2 Large Eggs

*Preheat your oven to 350*

Start by browning your butter in a pot with tall sides. I turned it down to medium while I combined all my dry ingredients.

Add your brown sugar to the cooled butter. Add the eggs and vanilla and mix again. Another reason why I waited to add the vanilla until after it cooled a little bit is because Tahitian Vanilla is much more delicate than your typical Mexican or Madagascar. Tahitian Vanilla is more of a floral, fruity cherry-like  vanilla. The brown butter in these cookies gives the cookies a more nutty flavor, so I wanted to lighten it up.

(you will be tempted to use this as a sugar scrub.. no judgment if you do..)

Add the butter, sugar, vanilla mixture to your dry ingredients.

Don’t panic if it’s all crumbly. That’s how it’s supposed to look. When you roll the cookies into balls it’ll stay together.

No need to grease the pan here, you’ve got plenty of butter to take care of that. 
Press each ball of dough down a little bit with a fork 
Bake for 9-12 minutes. 
So here’s the thing. Where’s the picture of the final product?? About that. These smelled like magic and I ate four before I knew what was happening. I may or may not have slept-ate another significant portion.. and well they’re gone. 
Without taking the final picture.
Which is saying something. I have a lot of self control, I can taste a pastry without eating all of it, I’m surrounded by delectable sweets on a daily basis. But these cookies pulled me in and it was one of those near-religious experiences where you sit on the kitchen floor in silence, smiling to yourself because it’s just THAT good. 
So forgive me, and trust me.
I promise I’ll update this post as soon as I make them again. 
Bake on Lovelies! 
p.s. So in love with your Three Things on the last post. If you haven’t joined the party go now!