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Melt 2 sticks butter over medium heat until browned, then cool. Make Classic Sugar Cookies with the browned butter in place of the 2 sticks butter and use just 1 egg yolk and 3/4 cup granulated sugar total (omit confectioners'). Scoop into tiny balls and bake 10 to 12 minutes at 325 degrees. Cool, then sandwich with raspberry jam and dust with confectioners' sugar.
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By LLculinarygirl
on January 23, 2012
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I love this cookie, I have even been asked for the recipe so I know it's great! I used my mom's homemade pineapple jelly and it's a hit!
By melissajarquin
on December 10, 2010
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Love these cookies! They're a bit crumbly and have that 'dry' sort of texture that some shortbread cookies have, which I really loved but my Husband wasn't too fond of. I used strawberry jelly instead of the raspberry, simply because it's what I had on hand, and they were delish.
By mirwilkerson_12...
Westbrook, 45
on December 10, 2010
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This recipe is a lot like "Spoon Cookies" (Lusikkaleivatthat I found on this site. They are delicious! You do have to be careful when browning the butter (it goes from melted to browned in the blink of an eye. Probably easier to make that recipe but do in tiny balls instead of spoon shape. If you follow the modified sugar cookie recipe I would NOT use any zest.Also I do not know where "ohio Margaret" got the idea she had to cut the cookes. The recipe says to sandwich the baked cookies.
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