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“You know how they say, ‘baking is an art’? You’re witnessing it!” Sohla El-Waylly is in the New York Times Cooking studio kitchen making her Brown-Butter Toffee Sandwich Cookies for Day 4 of Cookie Week! (Yes!) The butter cookies are crisp and light, topped with sliced almonds, and finished with a nutty brown-butter icing that’s sandwiched in between. They also have a long shelf life, so they’re ideal for shipping. Send them to everyone you know! Or keep them all for yourself.

And here’s the entire 24 Days of Cookies, sure to make your holidays bright: [ Ссылка ]


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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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