I was so impressed with the reviews for the Gourmet [magazine] Cookie Book which published a cookie recipe published in the magazine from every year from 1941 through 2009, that I bought it.
Today I made the cookie from December 2000, the Walnut Acorn Cookie. Now here is my question. The recipe called for 2 sticks of unsalted butter, melted and cooled. The directions instruct one to beat together butter, brown sugar and vanilla with electric mixer “until pale and fluffy.”
This was the problem. Pale and fluffy comes with room temperature butter, not melted and cooled butter. The mixture was a brown liquidy butterscotch solution, nothing near pale and fluffy.
Obviously “pale and fluffy” is a mistake in the recipe. BUT I am really curious to hear from you about the difference in the texture of a butter cookie made with melted butter versus room temperature butter.
The cookies are just this minute cooling on the rack. The texture is the slightest bit gummy but tasty. (and it is still cooling so it might change a little) I wonder whether the recipe would be perfect if I made it with softened but unmelted butter.
Here is the recipe so you can see the proportions.
2 cups ap flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 sticks unsalted butter, melted and cooled
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 cup finely chopped walnuts
sift together flour, baking powder and salt. Beat together butter, brown sugar and vanilla until pale and fluffy. Mix in flour mixture at low speed, then stir in walnuts. Put in an 375 oven, bake for 8-9 minutes.
So what do you think? Is there a class of cookie recipes out there that uses melted butter in this way?