Monday, October 21, 2019

Lacy Brown Butter and Ricotta Cookies

I follow Stella Parks (bravetart) in Instagram, and she is a baker who develops recipes for Serious Eats. She kept posting about these cookies so even though I went to the apple orchard and had a peck of apples to deal with, I made these cookies instead. I have no regrets.

Lacy Brown Butter and Ricotta Cookies
(recipe and more information about process and troubleshooting on Serious Eats)

  • 5 ounces unsalted butter (about 10 tablespoons; 140g)
  • 7 ounces granulated sugar (about 1 cup; 195g)
  • 2 teaspoons (10g) vanilla extract
  • 1 teaspoon (4g) kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon (1.25g) baking soda
  • 4 ounces cold ricotta (about 1/2 cup; 110g), strained if watery
  • 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g)

Getting Ready: In a large skillet, melt butter over medium-low heat. When it has completely melted, add vanilla pod (if using) and increase heat to medium. Simmer, stirring and scraping with a heat-resistant spatula while butter hisses and pops. When butter is golden yellow and perfectly silent, remove from heat and pour into a medium bowl, making sure to scrape up all the toasty brown bits from along the bottom. Cool until slightly thickened and opaque, but still slightly warm, around 80°F (27°C). This will take about 75 minutes at room temperature or 25 minutes in the fridge; if refrigerating, stir butter every 6 minutes or so to prevent it from hardening around the edges of the bowl.

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). When brown butter has cooled, remove vanilla pod (if using) and stir in sugar, vanilla extract, salt, and baking soda. Stir until baking soda is well distributed, about 1 minute, then fold in cold ricotta. Once ingredients are combined, stir in flour to form a soft dough.

Portioning the Dough: Divide into 1-tablespoon portions and arrange on a parchment-lined half sheet pan, leaving about 4 inches between cookies to account for their significant spread. (If you like, the dough can be placed on a parchment-lined plate and frozen until firm, then transferred to a zip-top bag for storage. It can be refrigerated for up to 1 week or frozen for up to 3 months.)

Bake until cookies are lacy, thin, and golden brown around the edges, but still rather pale in the middle, about 12 minutes. Cool completely on baking sheet, as the cookies will be doughy and soft while warm. Enjoy after cooling, or store up to 1 week in an airtight container at room temperature.

Notes from JennyBakes:

  •  I was pondering sandwich cookies after making these and so did Stella. She tried them with chocolate hazelnut spread, and I think that would be good, maybe also a fruit butter for fall!
  • Those that I baked only 12 minutes, I liked better in the coming days. More than that and they became a stale crunchy while the 12 minute bakes were soft in the best ways.
  • There are some more complicated ingredients in the original recipe, please see links for those. I removed for simplification and to reflect what I actually did.

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