Brown Butter Carrot Cookies
An old recipe for carrot cookies reinvented using spiced brown butter in place of shortening. Scone like cookies filled with steamed carrots and topped with a tangy orange glaze.
Ingredients
- ¾ cup unsalted butter
- 1 whole star anise
- 1 large egg
- ¾ cup sugar
- 1 ¼ cups baby carrots 6.5 oz, steamed until soft, coarsely mashed and cooled.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups all purpose flour sifted
Orange Glaze:
- juice from 1 orange
- zest from 1/2 of the orange
- pinch of salt
- about 2 cups powdered sugar
Instructions
- Add the butter and star anise to a small saucepan and heat over medium heat until the butter begins to brown and smells nutty, about 15 minutes. Discard the star anise and pour the butter into a small glass bowl and refrigerate for 20-30 minutes, or until solid.
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment and set aside.
- Beat the butter in the bowl of a mixer with the paddle attachment until creamy and smooth. Add the sugar and egg and beat until combined. Add the mashed carrots and vanilla and beat just until combined. Add the baking powder, salt and sifted flour and mix just until combined.
- Use a hinged scoop to achieve uniform cookies, or drop 1/4 cup sized balls onto prepared baking sheets. Bake 15-18 minutes, until centers are set. Cool on a wire rack.
- To make the Glaze: add the orange juice, zest, salt and powdered sugar to a small bowl and whisk to combine. Drizzle over the cookies and allow to set for 15-20 minutes before serving.
Nutrition
Calories: 158kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 68mgPotassium: 43mgFiber: 1gSugar: 9gVitamin A: 1476IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
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