The Farmer Family Cookbook

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This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients

• .750.025 cup unsalted butter
• .750.025 cup dark or light brown sugar
• .250.00833333333333 cup sugar
• 10.0333333333333 large egg
• 20.0666666666667 tsp vanilla
• 1.750.0583333333333 cups flour
• 20.0666666666667 tsp cornstarch
• 10.0333333333333 tsp baking soda
• .50.0166666666667 tsp salt
• .750.025 cup pretzel pieces
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Steps

1. Place butter in a medium saucepan and heat over medium-low heat. Allow the butter to melt and then begin to whisk it continually. Watch is carefully. The butter will begin to bubble and foam and brown specks will form in the pan. You will smell a nutty aroma. Once the butter turns an amber-brown color with specks (about 6 minutes), remove from the pan. Butter will burn very easily and you want to avoid that, so watch it carefully. Once browned, pour the butter into a shallow bowl and chill in the refrigerator until it is solid, about 2 hours. Chilling in mandatory. When you are ready to start the cookies, set the solid brown butter out for about 15 minutes to allow it to soften up a bit - do not forget to do this.
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3. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
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