Brown Butter Shortbread

 

Brown Butter Shortbread is my favorite cookie. If I were to choose a second favorite, it would be plain Shortbread. This recipe can be either or. If you want plain shortbread, don’t brown the butter. It’s as easy as that. Speaking of easy; this has to be one of the easiest cookie recipes. No shaping or chilling the dough. No decorating. No fussy ingredients. You probably have everything, on hand, to make these cookies, today.

Here they are. The star of the show, in this simple cookie tray. The bottoms, of the shortbread, are dipped in chocolate. Can you resist the temptation?

A YouTube demonstration is available, by clicking this link.

BROWN BUTTER SHORTBREAD 

 

INGREDIENTS:

*1 Cup butter, browned, chilled

2 1/3 Cups flour

1 Teaspoon baking powder

1/3 Cup sugar

1/3 Cup brown sugar

1 Tablespoon vanilla extract

 

DIRECTIONS:

*Brown butter, in a medium sized saucepan, over medium high heat. Turn off heat, when butter starts to foam, and has turned brown. Cool to room temperature. Transfer saucepan to refrigerator, to chill completely. 

 

Preheat oven to 350. Line a 7 1/4” X 11 1/4 “ baking pan with parchment paper, leaving extra paper along long sides of pan, to act as handles; to lift shortbread from pan once cooled. Set aside. Whisk flour and baking powder, in a medium sized bowl. Set aside. Using a mixer, beat chilled butter, sugars, and vanilla; until light and fluffy. Stir in flour mixture. Press, evenly, into prepared pan. Dock shortbread with a fork. Bake 20 minutes, until shortbread looks firm, but hasn’t started to brown. Let cool, in the pan. Lift shortbread out of pan, using parchment paper as handles. Cut into desired shapes. Dip in chocolate, if desired.