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Buttered Popcorn Cookies (from Smitten Kitchen) Recipe

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This recipe for Buttered Popcorn Cookies (from Smitten Kitchen) is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. vegetable oil
1/4 c. popcorn kernels
1/4 tsp. salt
1 tbsp. butter, melted
1/2 c. butter, softened
1/2 c. packed light brown sugar
1/3 c. granulated sugar
1 large egg
1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
Directions:
Directions:
1) Make popcorn: Pour oil over the bottom of large saucepan that has a lid. Heat the oil until shimmery and almost smoking. Add the kernels and shake the pan so they are in one layer (not in piles). Cover the pot and keep on medium-high heat until they begin to pop. Once they begin to pop, keep the pan moving until all popped (about 5-7 minutes). Toss the salt and then the melted butter over the popcorn. Transfer to another bowl so you can remove the unpopped kernels. This should yield about 4-4 1/2 cups popped popcorn. Let cool.
2) Preheat oven to 350º F (180º C).
3) In a large bowl, cream together the butter, sugars, eggs and vanilla until smooth.
4) In another bowl, whisk the flour and baking soda together.
5) Stir the flour/baking soda into the butter mixture. Fold in the popcorn so it is distributed through the batter. It is okay if the popcorn breaks up a bit.
6) Place tablespoon-sized scoops of dough about 2 inches apart onto a parchment-lined baking sheet. Bake for 10-12 minutes, until edges are light brown. Let them sit on the hot baking sheet for a minute or two to set up before you move them to a cooling rack.
Number Of Servings:
Number Of Servings:
24 cookies

 

 

 

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