Desert Sand Cookies

Several years ago, I found the book Scandinavian Classic Baking by Pat Sinclair at the library.  Going through it, I bookmarked several recipes that I was interested in trying out.  This was one of them, and it has taken me this long to finally get around to making it!  Maybe it was their simplicity that caused me to keep putting them off.  I sorely regret that now.  These cookies are so amazingly simple and delicious!  They are tender and buttery and perfect!  The only change I made to the recipe was to press the cookies flat with the bottom of a glass instead of criss crossing with a fork.

Desert Sand Cookies

1 cup butter

2 cups all-purpose flour

½ teaspoon baking powder

1 cup sugar

½ teaspoon vanilla

Brown the butter by melting in a medium saucepan over medium heat.  Stir occasionally.  When the butter begins to foam, stir constantly until it turns a deep golden brown.  Watch carefully because at this point the color changes quickly.  It takes about 7 minutes to brown the butter.  Cool to room temperature, about 1 hour.

Heat the oven to 350F.  Mix the flour and baking powder together.  Add the cooled butter and vanilla to the sugar in a medium bowl and stir until evenly mixed.  Add the flour and mix to form a dough.  Shape the dough into balls using rounded teaspoons of dough.  Place on baking sheets and press a crisscross pattern with a fork.  Dip the tines of the fork in flour if necessary(I used the bottom of a drinking glass dipped in granulated sugar).  Bake 10 to 12 minutes.  These cookies do not brown much.  Cool the cookies on the baking sheet for 2 minutes before removing to a cooling rack.  Cool completely. Makes 3 dozen cookies