Lacy Brown Butter and Ricotta Cookies Recipe

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A happy accident resulted in these lacy, crisp, and irresistible cookies.

: In a large skillet, melt butter over medium-low heat. When it has completely melted, add vanilla pod 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 .

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.The appearance of these cookies will vary with the fat and moisture contents of the ricotta, which differ wildly from brand to brand, but their delicious flavor will remain the same.

 

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