from HeathersDish
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter sliced thinly + 4 Tbsp at room temperature
2/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup powdered sugar
zest and juice from 1 lemon
Preheat oven to 350. In a small skillet over medium low heat brown the butter by adding it to the pan and let it bubble, stirring constantly. As you start to see some brown in the color take note; it won’t take long to finish from there. Pour immediately into a cold bowl to stop cooking. Cream together the browned butter, brown sugar, egg, and vanilla. Add the flour, baking powder, baking soda, and salt. If you’re at a higher altitude then refrigerate for about 30 minutes. Roll into 1 tsp balls and bake at 350 for 8-10 minutes until the edges are just slightly brown. Let cool completely before adding the frosting.
For the frosting beat together the 4 Tbsp of softened butter with the 1 cup of powdered sugar. Add the lemon zest and half of the juice. If the icing is spreadable, stop there; if it needs more liquid add just a touch of the lemon juice. Spread on the cooled cookies and enjoy!
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter sliced thinly + 4 Tbsp at room temperature
2/3 cup brown sugar
1 egg
1 tsp vanilla
1 cup powdered sugar
zest and juice from 1 lemon
Preheat oven to 350. In a small skillet over medium low heat brown the butter by adding it to the pan and let it bubble, stirring constantly. As you start to see some brown in the color take note; it won’t take long to finish from there. Pour immediately into a cold bowl to stop cooking. Cream together the browned butter, brown sugar, egg, and vanilla. Add the flour, baking powder, baking soda, and salt. If you’re at a higher altitude then refrigerate for about 30 minutes. Roll into 1 tsp balls and bake at 350 for 8-10 minutes until the edges are just slightly brown. Let cool completely before adding the frosting.
For the frosting beat together the 4 Tbsp of softened butter with the 1 cup of powdered sugar. Add the lemon zest and half of the juice. If the icing is spreadable, stop there; if it needs more liquid add just a touch of the lemon juice. Spread on the cooled cookies and enjoy!
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