Melody and Taunya talk about how to pimp out your Christmas cookie using browned butter! Taunya introduces two cookies one, that is very common and one that is a childhood favorite! Melody talks about her pet turkeys Tina and Tofu. The sisters would love to hear about your childhood favorite cookies--email the sisters at the bakingpodcast@gmail.com. To see all photographs for this episode, go to instagram or our facebook page (just search for The Baking Podcast!)     To brown butter: In a medium or large pot, melt the butter on medium heat, once all melted begin to swirl the pot for a minute or 2, watch as the butter changes from yellow, foamy, to a light golden brown, cook a little longer until it reaches a nice amber color (it start to smell nutty). Immediately remove from heat. The time it takes to turn from golden to amber is only a few seconds, so be watchful. Rice Krispy Treats: 4 ounces, 1/2 cups (113 grams) unsalted butter 1 10-ounce (285-gram) bag marshmallows 6 cups (160 grams) crispy rice cereal (about half a 12-ounce box) If you like, a heaping 1/4 teaspoon sea salt    Line a 8" Square pan with parchment paper spray with a little non-stick cooking spray, or a pan grease it with butter; parchment paper is preferable. You can use a larger size pan and shape as you like too.   Add the marshmallows. The butter should be hot enough to melt them, but if not, you can put them on the stove under low heat until the marshmallows are completely melted.   Add a pinch of salt if you wish.   Add the Rice Krispies (and other additions) to the pot, fold over until distributed. Pour in the pan, use the spoon or a greased hand to shape into the pan. Allow to cool for at least an hour.     If using parchment paper--lift treats out using the ends of the parchment paper--cut into squares Or cut in squares directly in the pan.    Link for butterscotch acorns--Remember to use the browned butter!  http://www.kingarthurflour.com/recipes/butterscotch-acorns-recipe