Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies

One Year: Toasted Marshmallow Crispy Treats
Two Years: Pepper Jack Orrechiette Mac and Cheese
Three Years: Jumbo Banana Muffins with Coconut, Pecans, and Chocolate Chips

Brown Butter, Cinnamon, and Smoked Almond Crinkle Cookies
Adapted from Cookies and Cups
Makes about 2 dozen cookies
Note: This recipe calls for smoked almonds, but beware seasoned smoked almonds, as those contain a whole host of savory spices (onion powder, paprika, etc.) that we don’t really want in our sweets. Make sure the smoked almonds that you use are not spiced (I used this kind, available at Target). If you’re unable to find smoked almonds that fit the bill, roasted/salted will work just fine.

10 tablespoons butter, sliced
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup smoked almonds, finely crushed (see note)

Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color, this should take 2-3 minutes. Remove the pan from the heat and allow it to cool slightly. Whisk together the flour, baking powder, cinnamon and salt. Set aside. Whisk the granulated and brown sugar. Pour the cooled butter into the sugars and mix on medium speed to combine. Add in the eggs and vanilla, mixing just until smooth. Slowly add in the flour mixture, beating on low until just incorporated. Cover the mixing bowl and refrigerate for at least 1 hour. Preheat the oven to 350°Fahrenheit. Line a baking sheet with parchment paper, if using. Set aside. Place the powdered sugar in a shallow bowl. Divide the chilled dough into 1- tablespoon sized balls. Roll each ball into the smoked almonds, pressing the almonds gently into dough to stick, then roll in powdered sugar and place onto the prepared pan, about 2- inches apart. Bake for 12-15 minutes or until the cookies are set. Repeat for remaining dough. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to finish cooling. Cookies should be stored in an airtight container, and will last up to three days.