Spoon cookies

• To make the dough, fill the kitchen sink with about 2 inches of cold water. Melt the butter in a 2-3 quart saucepan over medium heat and cook, stir occasionally. Cook until the butter turns into a rich caramel brown, with flecks on bottom, it will take about 10 or 12 minutes.
• Place the pan in the sink to stop it from cooking and then cool. Stir it occasionally until butter becomes opaque. Remove the pan.
• Whisk sugar and vanilla into the pan.
• Mix flour, baking soda and salt in a small bowl and pour it into the butter mixture until a dough forms.
• Shape it into balls and wrap. Set it aside at room temperature for about 1 or 2 hours.
• Press a piece of dough into a bowl of teaspoon, flatten the top, slide it out and place, flat on an ungreased baking sheet. Bake the cookies until pale golden. Cool cookies on the sheet for about 5 minutes.
• The heat preserved in the small saucepan should be poured through a sieve into a small bowl. Let it cool.
• Spread the flat side of a cookie with the preserved. Sandwich with flat side another cookie. Repeat with remaining cookies. Set aside for 45 minutes.
• Transfer to an air-tight container for about 2 days before eating.

Trivia

• The work ‘cookie’ comes from the Dutch word, koekje, meaning small cake.

Cookies were invented in 7^th century Persia, which was also the first culture to found sugar.