Not a good night in the kitchen.
In my head 1 stick of butter was 1/4 cup. So, since the recipe called for 1/2 cup of butter, I added two sticks. When I was puzzled by the outcome of the cookies, I figured it was just another bad recipe. But, from Deborah Madison? I think not. While I was trying to fall asleep, it occurred to me that 1 stick of butter is 1/2 cup. Damn.
They are still tasty—just very crumbly and…well, buttery.
I have no idea what happened with the “tire brownies” as Matt calls them. I used whole white wheat flour instead of all-purpose flour. I expected a dense brownie, perhaps, but not funky old tire nastiness. Bah.
from Vegetarian Cooking for Everyone by Deborah Madison
:: 1/4 pound unsalted butter (1/2 cup)
:: 1/2 c powdered sugar, plus extra for tops
:: 2 T granulated sugar
:: 1 egg yolk
:: 1 t ground cardamom (a very divine, autumny spice)
:: 3/8 t salt
:: 1 1/4 c flour
Cream the butter and sugars until light and fluffy, then beat in the egg yolk. Stir in the cardamom, salt, and flour. Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through your thumb and first finger to make it even and, if you prefer, longer and narrower. Refrigerate until firm or freeze until ready to use.
Preheat oven to 375˚. Cut the dough into 1/4-inch rounds or diagonals and set them on cookie sheets at least 1 inch apart. Bake until pale golden on top and lightly browned around the edges, 8–10 minutes. Cool. Serve plain or dusted with powdered sugar.
Good luck and enjoy!