Page 142 - Classic Cookies with Modern Twists

To make brown butter, cut butter into 1-ounce pieces and put the

pieces int o a light-colored saucepan that allows you to see the color
of the butter. Place the butter over me dium heat, swirling
occasiona lly to ens ure tha t it me lts evenly. It will foam and change

color, from light ye llow to golden brown to a slightly darker, toasty
brown tha t sme lls nu tty. Remov e the butter from the heat, and
trans fer the cont ent s to a he at-resistant bowl. The mi lk solids will
ha ve settled to the bottom of the saucepan and browned; leave as
mu ch of tha t sedime nt behi nd as possible.

Orange-Flow er Water Sugar Cook ies with Orange Zest:
Substitute ½ teaspoon orange-ower water for the

vanilla extract, and orange ze st for the lemon zest.