Remedy Quarterly Issue 8: Adventure

Check it out!

Image courtesy Remedy Quarterly.

Brown Butter Cookies with Orange, Cardamom, and Saffron (and Remedy Quarterly!)

Last October, I visited my friend in the Republic of Georgia. To be more specific, I invited an adventurous friend/co-worker to join me in reuniting with two of my great friends from graduate school--one who is living in Tbilisi, the other who is in Khakov, Ukraine. I came back with one particularly hilarious and unnerving story involving a few strangers, a van, and a day of grape picking.

A few weeks after I returned, I came across a lovely publication called Remedy Quarterly. At the time, they were accepting submissions for their Adventure issue, and I submitted my story. I’m happy to say that it was accepted and will be published quite soon! (I think it might already be printed.) If you are my mom or my sister or my aunt or anyone else, you can find Remedy Quarterly at all of these places (I’m happy to see some of my favorite San Francisco stores on the list!).

Take along some of these cute cookies while you hunt down a copy: 

Brown Butter Cookies with Orange, Cardamom, and Saffron

Ingredients 
½ c unsalted butter

1 c sugar

1 tsp vanilla

1 egg

1 c flour

½ tsp cardamom

1/8 tsp salt

less than a pinch of crumbled saffron

1 tsp orange zest

Directions 
Preheat the oven to 350 degrees Fahrenheit.

Melt butter in a small saucepan until it begins to brown. Let it cool slightly, and then pour into a large bowl. Add sugar and vanilla. Whisk the egg and then slowly add to the mixture, stirring frequently (the warm butter wants to cook the egg, so don’t let it!).

In a separate bowl, combine the flour, cardamom, salt, saffron, and orange zest and mix until the ingredients are equally distributed.

Add the flour mixture to the wet ingredients and stir until just combined. The dough will take on a paste-like texture.

Drop the dough by rounded teaspoonfuls (or use a cookie scoop) onto parchment-lined cookie sheets. Bake for 13 minutes, or until the edges begin to turn golden and the tops crackle. Remove from baking sheet and place on cooling racks.