These cookies are crisp around the edges and chewy in the middle, with a brown butter-like aroma thanks to some culinary slight of hand—the subtle use of dry malt extract and nutmeg to create some of the toasty, nutty flavors that traditional butter cookies develop as they brown. The result is a cookie that needs no disclaimer—it’s not good for a vegan recipe, it’s just plain good.
Get Recipe!



View the Original Article


Like it? Share with your friends!

10028
10028 points

GET MORE CELEBRITY NEWS LIKE THIS  

STRAIGHT TO YOUR INBOX.

Subscribe to Visual Marketing Deals and get juicy stuff in your inbox.

We respect your privacy and take protecting it seriously