Brown Butter Heart Cookies
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 24 cookies
These Brown Butter Heart Cookies are a gourmet twist on sugar cookies! They have a deep, rich, caramelized taste, and are decorated with beautifully painted fondant designs.
For the cookies:
- 6 oz unsalted butter (3/4 cup)
- 9.5 oz all-purpose flour (2 cups + 2 tbsp)
- 2 tbsp corn starch
- 3/4 tsp salt
- 3.75 oz brown sugar (1/2 cup)
- 3.5 oz granulated sugar (1/2 cup)
- 1 large egg
- 1 tsp vanilla extract
For the marshmallow fondant:
To make the cookies:
Place the butter in a medium saucepan over medium heat. Allow it to melt and come to a gentle boil. Continue to cook it, stirring occasionally and scraping the bottom of the pan, as it grows darker in color. After about 8-10 minutes it should be golden brown and fragrant, with brown bits on the bottom. Remove the pan from the heat and pour the butter into a large mixing bowl. Let it cool to room temperature.
While you wait for the butter to cool, mix together the flour, corn starch, and salt in a small bowl. Set aside.
Once the butter is cool, add the sugars to the mixing bowl and mix everything together on medium speed until fluffy and well-mixed. Add the egg and vanilla, and mix again. Finally, stop the mixer and add the dry ingredients. Mix together on low just until the drys are nearly incorporated and just a few streaks of flour remain. Finish mixing everything with a spatula, scraping the bottom and sides of the bowl.
Divide the dough in half and press each into a thin disc, wrapping well with plastic wrap. Refrigerate until firmer but not hard, about 30 minutes.
When you’re ready to bake the cookies, preheat the oven to 350 degrees Place a disc of dough between two sheets of parchment or waxed paper, and roll out until it is 1/4-inch thick. (I did not need to add any extra flour during the rolling process, but you may find a light dusting helps.) Cut out your shapes and place them on a parchment-lined baking sheet. Put the sheet in the freezer for 10 minutes before baking to help the cookies hold their shape.
Bake the trays of cookies for 10-12 minutes, until the edges are golden and they have lost the raw shine in the middle. Let the cool on the baking sheet for 5 minutes, then remove to wire racks to cool completely. Re-roll scraps of dough together to cut out more cookies. If at any point it becomes too warm to work with, chill it briefly in the refrigerator until you can once again roll and cut cookies easily.
To make the fondant:
Combine the marshmallows and water in a large microwave-safe bowl. Microwave for 1 minute, then stir well. If the marshmallows are not fully melted after this time, microwave again in short increments until it’s melted and smooth.
Add the powdered sugar and stir well. The mixture will be sticky and stiff, and it will seem as if there’s too much powdered sugar. Dump the contents of the bowl out onto your work surface, and knead it together by hand. The fondant will gradually smooth out and incorporate more and more of the powdered sugar. If it is still too sticky once all of the powdered sugar is used, continue add small amounts until you get a smooth, pliable paste. Marshmallow Fondant can be made days in advance and kept, well-wrapped in cling wrap, at room temperature until ready to use.
To top the hearts, dust a work surface with powdered sugar. Roll the fondant out until it is about 1/8-inch thick. Use the same cutter you used for the cookies to cut the fondant into shapes. Brush a cookie with a very thin layer of corn syrup, and press the fondant on top to get it to adhere. If desired, spray it with ColorMist spray in an ombre or checkerboard pattern.
Let the food coloring dry before storing. Store cookies in an airtight container at room temperature for up to a week.
Calories: 207kcal | Carbohydrates: 37g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 83mg | Potassium: 22mg | Sugar: 26g | Vitamin A: 185IU | Calcium: 8mg | Iron: 0.6mg