Browned Butter Glazed Crescents
Browned butter adds a rich flavor to these macadamia-studded crescents.
20 min.prep time
4 1/2 dozen cookies
Heat oven to 350°F. Combine 1 cup butter, sugar, 1 teaspoon ginger and rum extract in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed.
Shape dough into 1-inch balls; form into crescents. Place 1 inch apart onto ungreased cookie sheets. Bake for 9 to 11 minutes or until set. Cool completely.
Melt 1/4 cup butter in 1-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (4 to 6 minutes). Immediately remove from heat. Cool 1 minute on cookie sheet; remove to wire cooling rack placed over waxed paper.
Combine browned butter, powdered sugar, 1/2 teaspoon ginger and enough half & half for desired glazing consistency in small bowl. Drizzle cooled cookies with glaze. Immediately sprinkle with finely chopped macadamia nuts.
To shape into a crescent, roll the ball of dough between your palms; form a short log with tapered ends and curve slightly into a crescent shape.