Just as I knew these brown butter spoon cookies were destined to make a holiday cameo, I also knew they were ripe for experimentation. For this batch, I ventured away from the recommended cherry-strawberry preserves filling, substituting other jams I had on-hand: Bonnie’s Jams Black & Blue, Sarabeth’s Strawberry-Raspberry, and L'Épicurien Coco-Passion (which manages to distill the genius of Oleana's coconut-passion fruit Baked Alaska into a condiment).
But curiosity and a simple code of ethics demanded that chocolate somehow enter into the equation. Plain ganache, I feared, would fail to distinguish itself from the cookie base. And then I spotted the unopened package of Andes Mints on our microwave (intended for this recipe). A mint-chocolate ganache, maybe?
Thus, the refined brown butter spoon cookie was transformed into the most awesome imitation Mint Milano known to man.
For civilized company, I’ll be sticking mostly to the recommended template—I like the acidity and the elegance the fruit preserves provide (of the variations mentioned here, I liked the strawberry-raspberry and coco-passion the most)—but I’ll make an extra batch of these little guys just for M and me.