Almond Cinnamon Cookies with Browned Butter Drizzle

In case there is anyone I haven't complained to yet, Favorite has dragged me kicking and screaming into Nanowrimo this year. If you an unfamiliar Nanowrimo stands for National Novel Writing Month. This is basically some cockamamie idea some guy came up with where you force yourself to write a 50,000 word novel in 30 days. I have never written any substantial piece of fiction and the last time I wrote ANY fiction was probably 5th grade. Needless to say, after two weeks of writing, and 25, 000 words under my belt, I am in pain. For those math whizzes out there, 50K in 30 days means 1667 words a day. So after working, Favorite and I sit down every night and bang away at our keyboards until we fall over. Well the other night I couldn't take it any longer. I decided to take a night off and make up for it later. So when Favorite got home and mentioned turning on his computer I said, "Do what you want, but I need to bake cookies." He did question my usage of the word "need", but I assured him it was correct. I decided to make another recipe out of my Holiday Baking magazine.

Almond Cinnamon Cookies with Browned Butter Drizzle

3/4 c. butter, softened
1 1/2 c. sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground cinnamon
1 egg
1 tsp vanilla
1/2 cup blanched almonds, ground
2 c. all purpose flour

1. Preheat oven to 375 degrees.
   
2. In a large bowl, beat butter on medium high speed for 30 seconds. Add the sugar, baking soda, cream of tartar, and cinnamon. Beat until combined scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in flour.
3. Shape dough into 1 inch balls or use a 1 inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet.
4. Bake cookies for 13 minutes or until light brown. Transfer to wire rack and cool.
5. Drizzle cookies with browned butter drizzle.

Browned Butter Drizzle

In a small saucepan heat 2 tbsp of butter until it is golden in color and nutty smelly. Remove from heat. Slowly stir in 1 1/2 c. powdered sugar, 1 tsp vanilla, and enough milk to make of drizzling consistency.

Note: I didn't actually make new Browned Butter Drizzle. I had left over frosting from my Pumpkin Bars and I simply added milk until it was drizzly.