Butter Drop sugar cookie recipe

You do not need a mixer for this simple butter drop sugar cookie recipe. Simple, good quality ingredients make this recipe a really 'easy bake'. Not suitable for young children to try baking as the butter gets really hot.

Ingredients

Butter, well softened 1/2 cup 4 oz
Sugar 1/2 cup 4 oz
Large eggs (beaten) 2
All purpose flour 1 1/4 cups 5 ozs (approx, see method)
Baking powder 1/2 tsp
Average yield = 24 small cookies.

Tools

Small saucepan
8 inch mixing bowl
Scales
Small, stiff whisk or a fork
Desert spoon and teaspoon or two teaspoons
Baking sheets
Palette knife
Cooling rack

Method

Set the oven to 325F.
Prepare three baking sheets.
Weigh the butter into the pan and put on a low heat on the cooker's hob to melt. Do not use a microwave for this.
Place your mixing bowl ready.
As the butter melts, note its very pale straw color. When the water within the molten butter begins to boil, watch out carefully as it will spit hot butter at this time if you are heating it too fast.
Keep watching it as the water pops away as it boils off. Suddenly, as the last of the water is gone, the butter starts to foam and it turns a pale brown color.
Immediately remove from the heat and pour into your mixing bowl. Allow to cool for at least five minutes so that it is no more than finger warm.
While it is cooling, beat the eggs and set aside.
When the butter is cool, weigh in the sugar and then add the beater eggs.
With your whisk or fork, beat the mixture gently so the sugar begins to dissolve in the melted butter.
Sift most (4 to 4 1/2 oz) of the flour and all the baking powder into the mixture and continue whisking. At this stage the mixture will pour off a spoon. Add the flour 1/2 oz at a time and mix in, testing its pouring after each addition. When it goes just too stiff to pour, but can just be whisked, it is ready. This is normally between 5 and 6 ozs total flour weight.
Using a desert spoon to lift and a teaspoon to drop onto the baking sheet, place teaspoon sized blobs onto the sheets, say nine to a sheet to allow some room for expansion.
Bake until golden brown round the edges, say about 15 to 20 minutes.
Remove from the oven and allow to cool for only a couple of minutes before moving them off onto the cooling racks with your lifter or palette knife. If you leave them too long they start to stick hard to your baking trays.