You may remember, if you are an astute Twitter follower, that I was taking a month off from refined sugar. So how did that go? Well… it didn’t. My month turned into more like two weeks, when the hubby and I decided to take advantage of Austin Restaurant Week at Foreign & Domestic, and one of the courses was dessert. It seemed silly to miss out on a course I had to pay for anyway, so I had some kind of pie-in-a-jar, and it was wonderful. The next day was a friend’s son’s first birthday party, and she bakes and decorates exquisite cookies, so my willpower was weak. I ate a cookie. And a cupcake. And then a chocolate-covered Oreo. Yeah, it was bad.
This was not my first go-round with a no-sugar month, but it was my most disastrous failure. Oh well. All things in moderation, right? The point, for me, of going without refined sugar every once in a while is to rein in my tendency to become an absolute sugar monster. I mean, when I regularly have cookies or ice cream as a snack, that’s not a healthy habit. I’m not doing that anymore, so at least it was a success from that standpoint. Right? Right.
Anyway, sugar is tasty! Here is a recipe for some cookies. I am awesome at segues.
These cookies are different and amazing, and with the combination of brown butter, spice, and just a hint of bourbon, they taste just like fall. They could only be more “fall” if I somehow worked pumpkin in there. I sent a batch of these to Kathy Can Cook as part of the Austin-Boston food swap, so hopefully they get there safe and sound!
Brown Butter Bourbon Spice Cookies
Based on this recipe
12 Tbs (1 1/2 sticks) unsalted butter, cut into pieces
2 1/2 cups (11 1/4 ounces by weight) all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup brown sugar
1/2 cup coconut palm sugar*
1/2 cup granulated sugar
1 egg yolk
3 tsp vanilla
2 Tbs bourbon
Preheat the oven to 325°. Line two baking sheets with parchment paper or a silicone liner.
In a small saucepan, melt the butter over medium heat. When the butter begins to foam, whisk constantly until it turns golden brown and has a nutty fragrance. Remove from the heat and set aside to cool.
In a medium bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and allspice together and set aside. Mix all of the sugars and the cooled brown butter and, using the paddle attachment on a stand mixer, mix until well-blended. Add the egg, egg yolk, and vanilla and mix until combined. With the mixer on low, add the bourbon and mix until incorporated.
Add the dry ingredients and mix just until incorporated. Using an ice cream scoop, scoop the dough onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are just done on the edges. Remove from the oven and cool for about 5 minutes on the cookie sheet before transferring to a wire rack.
* If you’re not a damn hippie like me, you can just omit this and up the brown sugar to 1 cup. If you’re an even bigger hippie, you could always try subbing more!