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dee dee's ultimate autumn harvest cookie

(1 rating)
Recipe by
Diane Atherton

This is an adopted "Brown Sugar Cookie" recipe I found here on JAP. I felt like it really didn't qualify as just a brown sugar cookie since it had raisins, orange rind, nuts, cinnamon and cloves in it. This really had the feel for a special holiday cookie. I changed measurements of flour, sugars; added salt, removed baking powder and added baking soda. I had heard about a new way of making Chocolate Chip Cookies with burnt butter and decied to try that with this recipe. To speed up the process I only burnt 1/2 of the butter and added the other 1/2 of solid butter once 1st butter was browned. I did this to get the nutty/toffee flavor and to speed up the firming time. I think I'm in love with burnt butter and brown sugar. The burnt butter flavor and aroma is out of this world good! I don't think I'll ever make another recipe that calls for butter and brown sugar with out first burning part of the butter! Where was I when this idea came out?? These cookies came out a little crispy on the outside and chewy on the inside. Nice flavor, however, I might go less on the cloves and cinnamon next time or not use at all. I'm still working on perfecting this cookie and will make revisions as I go. A new name is in the making as well.

(1 rating)
yield serving(s)
prep time 1 Hr 20 Min
cook time 15 Min
method Bake

Ingredients For dee dee's ultimate autumn harvest cookie

  • 2 1/4 c
    unbleached all-purpose flour
  • 1 tsp
  • 1 tsp
    baking soda
  • 1/2 tsp
  • 1/4 tsp
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
  • 2 stick
  • 1 lg
  • 1
    egg yolk
  • 1 Tbsp
    heavy cream
  • 2 Tbsp
    grated orange rind
  • 1/3 c
    each; dark raisins, light raisins, craisins
  • 1 c
    chopped walnuts
  • 1 1/2 tsp
    vanilla extract

How To Make dee dee's ultimate autumn harvest cookie

  • 1
    Sift together flour, salt, baking soda, cinnamon, and cloves; set aside.
  • 2
    Cut both sticks of butter in to several pieces and cook 1/2 of the butter in a small heavy saucepan over a medium high heat, stirring frequently, until it has a nutty fragrance and turns an amber brown, anywhere from 4 to 7 minutes. Remove from heat and add remaining solid butter to the burnt butter; stir until solid butter is melted. This will speed up the firming of the melted butter. Transfer butter to a large mixing bowl and chill until just firm, about 15 minutes.
  • 3
    Beat together butter and sugars with an electric mixer until pale and fluffy. Add cream, orange rind, vanilla extract and eggs. Mix until well combined.
  • 4
    Add 1/2 of the flour mixture and incorporate into the batter with an electric mixer. Add the rest of flour and mix until thoroughly combined. Stir in raisins, crasins and walnuts. Cover bowl with plastic and chill for 30 minutes to 1 hour.
  • 5
    Preheat oven to 350 degrees.
  • 6
    Line baking sheets with parchment paper. Scoop up rounded tablespoons of cookie dough and place on cookie sheet, leaving about 1 1/2 inches of space between cookies. NOTE: I USED A PAMPER CHEF COOKIE DOUGH SCOOPER.
  • 7
    Bake 12 to 14 minutes. Cool on cookie sheet placed on a rack for about 5 minutes and then transfer to a rack to cool.
  • 8
    Store in airtight tins.

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