Fear not my friends, for as long as you have an egg, some sugar and some butter, you can make on of the most sinful cookies on the planet. And you don’t have to share with the person who forgot to write flour on the shopping list. LOL (Oh, unless it was YOU that forgot to write it on the list…) ;)
The key to this recipe is the browned butter, of which I have sang the praises many, many times. The flavor is indescribable when included in baked goods. It turns "Oh My" into OMG! You know what I’m sayin?
I am going to cover it again, though in a more cursory fashion, since I have gone through this process a couple times already. Please make no mistake, the flavor of these cookies is dependent on the browned butter, so don’t just melt some butter in the microwave and toss it in. You will be disappointed in the flavor and they will more than likely burn in the oven due to the milk proteins being left in the butter.
OK, so now that I have freaked everyone out about having to make browned butter, lemme go over it again and show ya how easy it really is.
Cashew Lace Cookies
4 1/2 oz (128g) (about 1 cup) finely chopped, lightly salted Cashews (though Pecans are good as well)
7 oz (200g) (1 cup) Granulated Sugar
1/2 tsp Kosher Salt
1/2 scraped Vanilla Bean (or 3/4 tsp Vanilla Extract)
1 large Egg, beaten
Preheat the oven to 350 F (175 C) degrees and line several baking sheets with Parchment paper or Silpats. (you will need more than one baking sheet)