high-bar baking

Brown butter makes everything better. I remember Claire saying at one point that she had to actively restrain herself from browning the butter in all of her recipes in Dessert Person. That’s how good it is. And I understand the temptation!

And Chef Anne Burrell said, “Humans love brown foods.” Oh, do we ever. Maillard magic. 

So while I’m very hesitant to dive into a sugar cookie recipe that doesn’t have any added acid (what’s the point?), I hesitated not a whit about this recipe. Maria’s Brown Butter Sugar Cookies weren’t the final word in cookies, and they did not stop the presses. But man, it’s just impossible to ignore browned butter. 

Maybe the moral is, if you can do one thing really well, you are ok. If you, as a cookie, have that standout something, it’s totally worth it. 

And you don’t have to set the world on fire every time you step up to bat. Wow, how I love mixing metaphors. 

And mixing up cookies.