I found this recipe while browsing Photograzing and thought I'd give it a try. I love chewy snickerdoodles, but every recipe I've tried so far produces the brittle, crisp kind. I figured this one would do the same, but the brown butter/brown sugar combo was intriguing.
Eh. They're nothing special. In fact, they're too darn sweet. So sweet, it's hard to taste the browned butter (and believe me, I got it very brown). But...the recipe has potential. Not as a snickerdoodle, but maybe as a cardamom cookie (add a bit of cardamom to the batter), or a butter rum cookie (add a bit of dark rum). If I make these again, I'll reduce the brown sugar to about 1 1/4 cups and omit the white sugar altogether, including the pre-baking roll in yet more sugar. I also wonder what these would be like with some bacon drippings substituting for the butter (and maybe some bacon bits, too). You, of course, will be the first to know of my experiments....
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