As a judge on the ever-popular CBC series The Great Canadian Baking Show, it should come as no surprise that chef Bruno Feldeisen loves all things buttery and indulgent.
How fitting then that the TV personality has recently requested a new cookbook dedicated to a few of his favourite things. The Bacon, Butter, Bourbon & Chocolate Cookbook is Feldeisen's love letter to four iconic ingredients that, as the chef will show you, can be utilized in an infinite amount of ways.
This recipe for brown butter and lemon cookies are just a small sampling of what you'll find within the chef's new cookbook.
"The last time I made these delicious gooey cookies with my son, they never had a chance to make it into the cookie tin. The cookies were all devoured within minutes after they cooled," says Bruno Feldeisen in the introduction to this cookie recipe in The Bacon, Butter, Bourbon & Chocolate Cookbook.
Brown butter lemon cookies
¾ cup (180 mL) cream cheese
½ cup (125 mL) softened unsalted butter
¼ cup (60 mL) light brown sugar
¼ tsp (1 mL) sea salt
2 egg yolks
1 cup (250 mL) yellow cake mix (store-bought)
Zest of 1 lemon
½ cup (125 mL) brown butter, melted
¼ cup (60 mL) icing sugar
Preheat oven to 350°F (175°C).
In an electric mixing bowl with the paddle attachment, cream together the cream cheese, butter and brown sugar on low speed. While mixing, add the sea salt and egg yolks. Scrape down the sides of the bowl to ensure the mixture is free of cream cheese lumps. Add the yellow cake mix, lemon zest and brown butter and mix on low speed until well blended.
Using a soup spoon, roll perfectly round cookie balls about 1 inch (2.5 cm) in diameter and place them on the baking tray, spacing them about 2 inches (5 cm) apart from each other. Using a small sieve, sprinkle each cookie with a generous amount of icing sugar.
Place the cookies in the oven and bake for 11 minutes, then remove and place on a cooling rack. Store in an airtight container at room temperature up to 2 weeks.
Yields 1 dozen cookies.
