Most everyone has a messy kitchen drawer. I have at least three, but they are semi-categorized. This is my baking drawer. It may look haphazard, but I know exactly what's inside, even if I have lost sight of my half teaspoons lately. Not to worry. When baking cookies, I can always double up on the quarter teaspoon.
These Brown Butter Cookies are dedicated to those types that prefer pure butter and brown sugar, c'est moi. Kinda like a chocolate chipper sans chips, they called for something new to me--vanilla paste. Ever curious, I sourced some even if it was a bit spendy. The proof is in the cookie, though, cause my niblets loved them.
The key is to brown the butter to a light brown nuttiness. There's an awful lot, but it's the only liquid along with eggs.
The swirling vortex of brown sugar enlivened by the browned butter.
I adapted the recipe from a bakery in Pasadena. The dough is rather crumbly, but it baked all right. Here's the link: http://www.latimes.com/features/food/la-fo-sos-brown-butter-cookies-20130406,0,4763560.story