Brown Sugar Cookies

I made these from a recipe in my beloved Cook's Illustrated magazine. They involve browned butter, an ingredient that has been on my mind ever since reading an essay (in last year's Gourmet Christmas cookie issue) about cookies made with it. I made Gourmet's cookies, but found them too rich, and way too much trouble (since they involve hand-shaping each cookie. I make drop cookies or I don't make any at all.) The ones I made yesterday called, in fact, for rolling each cookie-dough ball in sugar, but I didn't. I did do everything else the recipe said, and ended up not with the nicely risen, crackle-top little beauties the magazine pictures, but rather with pancake-flat, thin, crunchy disks. Never mind—they are *delicious.*