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Aug 30, 2007 07:10 AM

Give me a salty cookie, please

I want to take some cookies to an event this weeked (US Pro Cycling National Championship...go George!) My friends and I will ride/run first, so we have a good excuse to tank up on salt. Plus I love salt. Plus I have some nice chunky Fluer de Sel at home.

Anyone have a great salty cookie recipe? If it involves sprinkling a littel FdS on top, all the better. Thanks!

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  1. I have been meaning to make this one for awhile, but it may be exactly what you want.
    Brown Butter Hazelnut Shortbread with Fluer de Sel
    1 cup unsalted butter, softened but still cool, divided
    1/2 cup granulated sugar
    1/2 cup lightly packed light brown sugar
    1/4 teaspoon salt, plus a pinch, divided
    1 large egg, separated
    1-1/2 teaspoon pure vanilla extract
    2 cups all-purpose flour

    1-1/2 cups (6-3/4 ounces) chopped hazelnuts
    2 tablespoons granulated sugar
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1 heaping teaspoon coarse fleur de sel or coarse salt
    6 ounces bittersweet chocolate (look for bittersweet chocolate with a minimum of 60 percent cocoa solids)

    Place 4 tablespoons (1/4 cup) in a small saucepan over moderate heat. Melt and cook until butter stops foaming, smells toasty and begins to brown, about 10 minutes. The browner the butter, the deeper the flavor, but don’t let it blacken or burn. Set aside to cool to room temperature.

    Place the remaining butter in a large bowl. Using an electric mixer or wooden spoon, beat until creamy. Add the sugars and salt and continue to beat until light and fluffy. Add the egg yolk, vanilla, and cooled browned butter. Mix to combine. Then add flour, 1 cup at a time, and stir with a wooden spoon to combine. Refrigerate the batter for approximately 20 to 30 minutes.

    Preheat the oven to 350ºF with oven rack in the middle. Butter a 10- by 15-inch jelly roll pan. Divide dough into 8 rough portions and arrange them evenly in the pan. Press dough into an even layer to fill the pan.

    In a small bowl, beat the egg white with a pinch of salt. Brush mixture evenly over the dough. Sprinkle hazelnuts over the top; press down lightly. In another small bowl, combine 2 tablespoons sugar with the cinnamon and nutmeg, and sprinkle over nuts. Sprinkle sea salt over the top.

    Bake, rotating the pan once halfway through baking, until golden brown and crisp, about 25 minutes. Let cool for 10 minutes and cut into 1- to 2-inch squares or diamonds. Transfer to a cooling rack.

    Melt the chocolate in a metal bowl set over a pan of simmering water. Using a very small tipped pastry bag or the tines of a fork, drizzle the chocolate over the tops of the shortbreads.

    Makes 3 to 4 dozen cookies

    9 Replies
    1. re: Honey Bee

      Honeybee, I am all over this recipe. Brown butter? Hazelnuts? FdS? Oh yeah!

      1. re: debit

        I have not made these cookies yet but have high hopes. Whichever one of us gets to it first should post about the results.

        1. re: Honey Bee

          Just made them this morning. They turned out great. My jelly-roll pan was larger than what the recipe called for so my cookies were a bit thinner and darker than they were supposed to be, but it didn't seem to matter much in the taste department. Buttery, sweet, and perfectly salty. DIVINE. And easy, too.

          Thanks a lot, Honey Bee!

          Maybe tomorrow I will make TerriL's cookies. Hee hee!! (I already have a salty oatmeal cookie that I make and like, or I'd probably doo monavano's too!).

          1. re: debit

            Do you want to share your oatmeal cookie recipe? I am excited to try the Brown Butter Hazelnut Shortbread.

            1. re: Atomica

              Here it is...

              Sift together:
              1 1/4 cups all purpose flour
              3/4 teaspoon baking powder
              1/2 teaspoon baking soda
              1/2 teaspoon salt

              Mix together in separate bowl:
              3 cups oats
              1 cup raisins

              In your mixer bowl, cream together :
              1 1/2 sticks softened butter
              1 1/2 cups DARK brown sugar
              Then add:
              1 egg
              1 teaspoon vanilla

              Add flour mixture a bit at a time until incorporated. Then add the oats/raisins and mix until distributed in the batter.

              Roll dough into walnut size balls and place on ungreased cookie sheets. Top with a moderate sprinkle of kosher salt. I usually flatten them out a bit, to give me little platform for holding the salt.

              Bake at 350 for 11-12 minutes. They should be cracked and wet-looking. Let cool for a bit before removing to a cooling rack or else you will have a mess.

              Enjoy!!! These are a favorite of all my family, friends, and co-workers, but alas--the judges at the MD State Fair don't agree. :-(

              1. re: debit

                Can you enter them in the State Fair again? Thank you for the recipe.

                1. re: Atomica

                  I have twice already. And they are gonna keep getting 'em until I get a ribbon, dang it!!!! :-)

      2. re: Honey Bee

        Wow, terrific idea for a thread. I'm a salty snack person rather than a sweet snack person.

        Book marking this one!

        1. re: Honey Bee

          Guess what I just made. I used grey salt on the top instead of fleur de sel. Time will tell if it is too much salt. They are beautiful though.

        2. Danna, these aren't cookies, but it is something wonderful to do with your FdS. I made these and they were a HUGE hit.

          1. Patrick O'Connell, chef and owner of The Inn at Little Washington has this great salted oatmeal cookie reicpe. See here:


            2 Replies
            1. re: monavano

              This is what I made. They were really good, and addictive...that's dangerous...a cookie that gets better the more of them you eat. I had accidentally bought some quick cook oats, they seemed to work fine...also I reduced the butter by 2 tabls.

              If you make these , watch VERY closely. The first batch was great, but I left he 2nd in too long and had CRUNCHY salty cookies!

              Thanks for the recipe.

              1. re: monavano

                These cookies aren't from IALS. They're somebody's attempt to reverse engineer the salty oat cookies that are a beloved staple at a DC tea shop called Teaism.

              2. Here's a link to my favorite salty cookie, a dark chocolate sablé with fleur de sel:

                These cookies also travel well. Enjoy!

                1 Reply
                1. re: TerriL

                  Great thread and recipes! I have made the Korova/Worldpeace Cookies many times and they are always well-loved. It's funny I have got the strongest reviews from older men like my dad. Maybe they just have more sophisticated palettes, though I didn't think my dad did, lol.

                2. I have two recipes that I make...but wouldn't they be called crackers instead? Anyway, whatever you want to call them they are delish. One of for Poppy seed cheddar crackers. The recipe says to use a half moon shaped cookie cutter, but you can use whatever you like. The other is for a blue-cheese pecan cracker.



                  2 Replies
                  1. re: HungryRubia

                    My favorite salty cookie is an insane recipe concoction.

                    2 c. flour
                    2 c. Rice Krispies


                    2 sticks butter, melted


                    1/2 lb. (2 full cups) sharp grated cheddar
                    1/4 tsp. red pepper (more to taste)

                    Melt butter and soften cheese. Add Rice Krispies and flour. Mix with hands, make small balls. Press on cookie sheet with fork. Bake at 325 for 20 minutes.

                    I swear, it's delicious.

                    1. re: cussbucket

                      Oh my...that sounds so bad it's good! Can't wait to try it!