These delicious peach cookies from Smitten Kitchen use browned butter for extra flavor.
Makes 24 cookies
1 cup white sugar
1 teaspoon baking powder
2 3/4 cups plus 2 tablespoons cups all-purpose flour 1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)
Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Set it in the freezer until solid (about 30 minutes).
Preheat the oven to 375°F. Butter a 9×13 inch pan, or spray it with a nonstick spray.
In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.