Heat oven to 350oF.
1. Melt butter in a small, heavy-bottomed saucepan over medium heat. Cook until butter is browned but not burned, stirring constantly, 7 to 8 minutes. Transfer to a large mixing bowl, making sure to add any browned bits from saucepan.
2. Add sugar a little at a time, stirring well with a wooden spoon. Stir in vanilla.
3. Combine flour, baking soda, cinnamon and salt. Add in a little at a time, mixing well with each addition.
4. For each cookie, roll about 2 teaspoons dough into a ball. Place one inch apart on cookie sheet(s) lined with parchment paper.
5. Bake 14 minutes or until the cookies are golden brown on bottom and slightly cracked on top. Cool cookies completely on wire rack. Cookies will be delicate.
6. They may be dusted with powdered sugar just before serving.
Store tightly covered at room temperature up to 3 days or freeze up to 3 months.
Recipe Created by Regional Chef Stacie Pierce of Little Bee Baking, San Francisco, CA. © Organic Valley
I passed your comment on to Stacie Pierce of Little Bee Baking in San Francisco who contributed the recipe. Here's her advice...
these cookies are very fragile but will usually "firm" up when cool - I usually pull them out when the bottom starts to get brown/golden and let them cool completely before picking them up. I always have used organic sugar when making which isn't as fine as white sugar but the turbinado sugar may be too course which may be why they aren't coming together. That aside, the dough is very dry and the does not feel "typical" at all but they should have enough moisture in them from the butter to hold their shape.
Hope this helps you and your readers!
@Nancy in Vermont,
Hmmm, interesting. How high was your burner on? Stove and oven heat can vary. If you try the recipe again we suggest that you use medium high to high heat to get the butter to brown.