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
Adding salt when baking actually makes sweet things taste sweeter. Also, depending on what you’re cooking salt will act as a leavening agent which helps the item rise. If there is baking SODA (not baking powder) in the recipe there is some reaction (that is beyond my science knowledge to explain technically) that makes the baking process work. So, if there is baking soda, don’t omit the salt called for in the recipe. If there is no baking soda you can forgo the salt or use salted butter. However, if you use salted butter it won’t make up for the difference in the amount of sodium (where salt’s “saltiness” comes from). For example, there are about 2,300 milligrams of sodium in one teaspoon of table salt. There are about 117 milligrams of sodium in one tablespoon of salted butter. Our advice…add the amount of salt called for in the recipe.
Hope this helps!