Slice and bake cookies are the perfect make ahead cookies. Just whiz up a big batch of different flavors, freeze them and you can have freshly baked cookies whenever you want.
Today I’m experimenting with brown butter to make my slice and bake cookies. To balance the richness of the brown butter flavor, I’m using orange zest to give it some tanginess to the cookies. The ground almonds will give it extra crunch. Instead of vanilla extract, I’m using almond extract.
What kinds of extracts do you like to use? I try to avoid those imitation flavorings and use pure extracts. My favorite brand is no doubt Nielsen Massey. However they are quite expensive so where possible I will make my own extracts using Vodka. Will do a post on making your own extracts later.
Recipe (makes approximately 40 cookies):
- 227grams of butter (for making the brown butter). Once you have made the brown butter, put it in the fridge for at least 4 hours until it sets. I left mine in the fridge overnight. Before using it, I took it out and let it sit on the counter top for an hour so that it’s at room temperature.
- 130 grams of brown sugar (I used dark brown sugar. Light brown sugar will also work)
- 1 large beaten egg (at room temperature)
- 1/2 teaspoon of almond extract
- 265 grams of all purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Zest of half an orange
- 1/2 cup of ground almonds
- 1/2 cup of finely chopped dried cranberries
- 1 bar of dark chocolate (chopped)
- Mix the flour, cinnamon and salt. Set aside.
- Mix the orange zest with the brown butter and let it sit for 5 minutes so that the orange flavor infuses into the sugar.
- Beat the brown butter using a standing mixer or hand mixer at medium speed for 1 minute so that it’s slightly soft.
- Add the brown sugar to the soft butter and continue to beat until it’s nice and creamy.
- Add the egg and beat until incorporated (should take 15-20 seconds) at medium high speed. Add the almond extract and continue to beat for another 10-15 seconds.
- Add the dry ingredients (from step 1) to the butter mixture and beat at low speed until they are well incorporated. Add the almonds and dried cranberries and beat at low speed for another 30 seconds until all ingredients are well incorporated.
- Mould the dough into two logs. I used the cookie log moulder that I bought from Taobao. Wrap the dough with cling wrap and refrigerate for at least 4 hours or up to 3 days. You can also freeze the dough and use it whenever you wish. If you decide to freeze it, you will need to thaw it overnight before slicing it for baking.
- When ready to bake, preheat the oven to 180C.
- Slice your cookies using a serrated knife to whatever thickness you desire. I like mine around 1cm thick.
- Bake the cookies for 12mins or until the sides start to brown a bit. Every oven is different so check on your cookies at around 10 minutes.
- Let the cookies sit on the baking sheet for 5 minutes so that they firm up a bit before you put them onto a cooling rack to cool completely.
- Whilst the cookies are cooling, melt the chocolate either in a microwave or a double boiler. When 3/4 of the chocolate has melted, remove it from the heat and stir. Let it cool.
- Once the cookies have cooled, dip the cookies into the chocolate then lay them on a piece of parchment paper to set.