| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 25 min |
| Yield: | 24 servings |
Ingredients
- 1 stick (8 tablespoons) salted butter
- 3/4 cup sugar
- 1/3 cup salted butter, softened
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon vanilla
- 1 large egg
- 4 teaspoons milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Nonstick cooking spray, for the muffin tins
- 24 teaspoons raspberry jam
Instructions
- For the browned butter: Add the butter to a medium skillet over medium heat. Cook, swirling the skillet to keep the butter moving around, until it melts and bubbles up, 3 to 4 minutes. When the butter is a medium golden brown, remove the skillet from the heat (it will continue browning in the skillet over the next 30 seconds or so!). Pour the butter and any solids into a bowl and let cool completely, about 30 minutes. Measure out 1/3 cup for the cookies.
- For the cookies: To a mixer fitted with the paddle attachment, add the sugar, regular butter, orange zest, vanilla and 1/3 cup browned butter and cream together thoroughly. Add the egg and beat until light and fluffy. Mix in the milk.
- Sift together the flour, baking powder and salt in a bowl, then blend it into the creamed mixture. Divide the dough in half, slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes). The dough needs to be chilled.
- Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Pinch off pieces of dough and press into the base of the muffin tin cups to make shells. Bake until golden brown, about 12 minutes. Let cool for 5 minutes.
- Remove the bases from the tins, spoon 1 teaspoon raspberry jam onto each and serve.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 145 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 10 g |
| Protein | 1 g |
| Cholesterol | 25 mg |
| Sodium | 81 mg |
Reviews
We made these for Christmas. They were excellent! The only adjustments I made was to brush the leftover brown butter in the muffin tin instead of spraying it with nonstick spray.
These were great. We did half apricot and the other raspberry.
They were tasty but cookie a little dry. Any suggestions so they are more moist?
I turned them into thumbprint cookies, baked 13 minutes til brown and pressed the middles down with a fork. Less cookie per bite, perfect!
These were delicious! That being said I feel the recipe should have told to dock the dough. Mine puffed up to resemble more of a cup cake, not a bowl. That being said I would definitely make again!
Loved and so did the hubby!
I made these just as the recipe called for! Used three flavors of jam, two homemade and one orange marmalade for three different flavors, and they were a just hit with my family, and to their sadness, my folks at work as well (family wanted to keep them all at home). Great Recipe, Ree.
I turned off Adblocker and your red band is still covering part of the screen at the bottom.
Used lemon zest and filled with lemon curd. They were as delicious as the original recipe
I love cookies!