Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by making the brown butter. In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
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For
35
M
I
227
g
Solid, soft brown butter, start with 283g/1 cup + 4 tablespoon unsalted butter
113
g
Powdered sugar, sifted
1
tsp
Vanilla paste or extract
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Per Serving
Calories
101kcal
Fat
6g
Saturates
4g
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Cook along with all of our recipes
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Start with 283g of unsalted butter. You'll need a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Freeze the liquid brown butter. Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes. Don't over-mix the dough! Once the flour is added to the dough mix on low speed or by hand with a rubber spatula until just combined. Over-mixing can lead to tough shortbread, and these are meant to be tender, melt-in-your-mouth cookies! Chill the dough for at least one hour. Be sure to chill the shaped dough logs for at least one hour to firm up before slicing & baking. Freeze sliced cookie dough. Freezing the sliced cookie dough adds one extra layer of assurance that cookies won't spread too much in the oven. Use a round cookie cutter to re-shape the cookies. If your cookies do spread a little bit in the oven, don't worry! Just use a small round cookie cutter to scoot the edges in right after they come out of the oven.
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Prep
1h
Cook
12m
Total
1h 12m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by making the brown butter. In a small saucepan, heat 283g (1 cup + 4 tbsp) of unsalted butter over medium heat for several minutes, swirling to even out the color. The butter will be ready once the fat solids have separated and darkened, and the butter is an even medium amber color.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
35
M
I
227
g
Solid, soft brown butter, start with 283g/1 cup + 4 tablespoon unsalted butter
113
g
Powdered sugar, sifted
1
tsp
Vanilla paste or extract
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
101kcal
Fat
6g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Start with 283g of unsalted butter. You'll need a few extra tablespoons of butter, since water evaporates as it browns. Also, keep in mind that European-style butter has less water content, so if you're using American-style butter you might want to start with even more butter. Freeze the liquid brown butter. Be sure to bring your brown butter back to a solid, yet soft state by placing in the freezer for about 15 minutes. Don't over-mix the dough! Once the flour is added to the dough mix on low speed or by hand with a rubber spatula until just combined. Over-mixing can lead to tough shortbread, and these are meant to be tender, melt-in-your-mouth cookies! Chill the dough for at least one hour. Be sure to chill the shaped dough logs for at least one hour to firm up before slicing & baking. Freeze sliced cookie dough. Freezing the sliced cookie dough adds one extra layer of assurance that cookies won't spread too much in the oven. Use a round cookie cutter to re-shape the cookies. If your cookies do spread a little bit in the oven, don't worry! Just use a small round cookie cutter to scoot the edges in right after they come out of the oven.
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Made it?
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