Browned Butter Pecan Cookies

Yield: 24 cookies

- 1 1/2 cups Those Nuts!

- 1 cup butter, browned and cooled completely -- I used salted butter

- 1 1/4 cup brown sugar, packed tightly

- 1/2 cup sugar

- 1 egg and 1 egg yolk

- 1 1/2 tsp. vanilla extract

- 3 cups all purpose flour

- 1 tsp. cornstarch

- 3/4 tsp. baking soda

- 1/2 tsp. baking powder

- 3/4 tsp. salt

- sea salt

Brown your butter in a pan on the stove and set it aside to cool completely while you're gathering your other ingredients. In a bowl, combine flour, cornstarch, baking soda, baking powder and salt. In another bowl, mix the cooled butter and sugars until well combined, and then add the eggs and vanilla extract. Gradually add the flour mixture to the butter mixture and combine well without over mixing. Before the dough is almost completely mixed, work in the pecans. Wrap your dough and put it in the fridge for about an hour -- this will help keep your cookies from spreading too thin. If you're making this dough ahead, be sure your dough is not too cold before baking -- let it rest for 20 minutes or so. Form 24 cookies, and bake at 350 degrees for 12 mintues. Sprinkle with sea salt, I used Maldon, immediately when they come out of the oven.