Best Browned Butter Cookie Jam Pies Recipes

BROWNED BUTTER COOKIE JAM PIES

Steps:

• For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies.
• For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk.
• Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled.
• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes.
• Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve.

BROWNED BUTTER COOKIE JAM PIES

Steps:

• For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies.
• For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk.
• Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled.
• Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes.
• Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve.