Spoon cookies from Gourmet Magazine, December 2005 (page 150)

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Rutabaga on April 03, 2014

    I love the rich, brown butter flavor and crumbly texture of these cookies. As recommended in the accompanying article, I waited two days after baking them before even tasting one (such self control!). The article also implied that these cookies are a lot of work, but I didn't find that to be especially true. If you are experienced with browning butter that part isn't too hard, and you can break up the work by making the dough one day, then baking them on the next. You could even fill them the day after baking them, too.

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