Just reading the words "salted brown butter" is enough to tickle your taste buds. But making salted brown butter the flavor base of a cookie will turn your holiday cookie swap into the hottest, hippest party in town. Thankfully, the dough is a dream to roll out, and it's strong enough to keep the shape of the cookie-cutters you use, no matter how intricate. Want to hang them on the tree? Just cut a little hole before baking with the narrow end of a pastry bag tip. Keep this recipe handy for when you've got a houseful of kids on a school break and need a project to get them off their cell phones!
Editor's Note: This recipe is part of Gourmet's Modern Menu for Holiday Cookie Craze. Menu also includes Coconut Macaroon Sandwiches with Lime Curd and Pistachio Cranberry Oatmeal Icebox Cookies .
•Dough can be chilled up to 3 days.
•Rolling pin rings allow you to roll out your dough to an even thickness without bothering with rulers. And an evenly rolled-out dough makes for evenly baked cookies.
•For the sharpest, cleanest edges, freeze or chill cut cookies until firm before baking.
•Cookies keep, layered between sheets of wax paper or parchment, in a metal cookie tin at room temperature 1 week.
•Meringue powder can be found in the baking section of large craft stores, such as Michael's, or on Amazon.com.
•Icing can be made 1 day ahead and chilled, its surface covered with dampened paper towel and bowl covered with plastic wrap.
•To tint icing, transfer 1/4 cup icing to a small bowl for each color and tint with food coloring. Spoon each color of icing into a resealable bag, pressing out excess air, and proceed as described above.
Recipe notes
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Freeze Your Holiday Cookie Dough Now To Get Ahead
Quit stressing, start freezing.
