Brown Butter Einkorn Cookies
Cook Time 10 minutes | 2 dozen cookies
For a sophisticated alternative to a sugar cookie try this Brown Butter Einkorn cookie. Whole grain einkorn flour and browned butter combined with dark brown sugar for a crisp and flavorful cookie. You can decorate with a marbled glaze or serve plain.
1 cup butter, browned and cooled
1 ½ cups firmly packed dark brown sugar
1 large egg
1 teaspoon vanilla
3 ½ cups Einkorn flour
1 teaspoon baking soda
½ teaspoon fine sea salt
4 cups powdered sugar
4-6 tablespoons water
3 tablespoons light corn syrup
Gel food coloring (optional)
How to make it
In a stainless pan, melt the butter over low heat. Continue cooking the butter, stirring often, until the milk solids turn golden brown and the butter smells nutty. Check the color of the butter often to avoid burning it. Transfer to a glass bowl and cool.
In a large bowl beat brown butter until creamy. Gradually add brown sugar, beating well. Once sugar is fully incorporated, add egg and vanilla, beating well.
In a separate bowl, sift together Einkorn flour, baking soda and salt. Add to the butter mixture, beating until just blended. Dough will be crumbly. Use hands to shape dough into a ball.
Working with about a quarter of the dough at a time, roll the dough out between two sheets of parchment paper. Cut out cookies into desired shapes and place on a parchment lined baking sheet. Chill cookies on baking sheets for 15 minutes before baking.
Bake at 350 for 10-12 minutes. Allow cookies to rest on cookie sheet for about a minute then transfer to a wire rack to cool completely.
Sift powdered sugar into a medium sized bowl. Whisk in half the water and the corn syrup. Continue to add water, a few teaspoons at a time. Add enough water to make a thick paste which is spreadable, but not too runny. Tint with gel food coloring if desired.
Einkorn is known as the oldest variety of wheat. It has a unique flavor and a strong nutritional profile. Einkorn flour absorbs less liquid than all purpose flour. Browning the butter removes the water content from the butter making it perfect for this type of flour.