Adapted from Melinda's Grandma Butters recipe
After making a few batches, I learned the following:
1. Simple cookies.
2. Don't need to be refrigerated, but you may refrigerate after assembling the dough.
3. Clear counter space, you'll need it to leave the cookies out till the icing is set up. 4. Browned Butter : Click here for a little tutorial. It took me 3 batches to get this semi-right. Key: patience. Don't turn the heat up too high. Melinda's icing turns out more brown than mine. Not sure why? I found that if I continued to brown the butter, it burnt. So, mine has little flecks of brown in it, instead of being brown all the way through. Note to me: This is not difficult, unless you are me, and you make it difficult.
5. Once you start baking, you need to make the icing, so it will be ready when the cookies come out of the oven.
6. These cookies freeze well (yes, before and after frosted).
7. My modifications: Melinda's recipe calls for 3 eggs. I like my cookies a little more on the dense side, so I reduced it to 2 eggs. Also, added some ground cloves for a little extra bit of flavor, and increased the baking temp to 375 for 8 minutes instead of 350, to give the cookies a little more crust on the outside but still soft inside.