Keyword: brown butter, brown butter shortbread, cookies, dessert, shortbread cookies
Servings: 24cookies
Author: Ashlen Leonard
Ingredients
1cupsalted butter
1 3/4cupall purpose floursifted
1/2cupicing sugarsifted
2tbspcornstarch
Instructions
Brown Butter
In a saucepan (preferably stainless steel), melt the butter on medium-high heat. Once melted, whisk the butter until it turns a light brown colour and has a nutty aroma to it (roughly 5-10 minutes). You may have to remove the saucepan from the heat a couple of times to allow the foam to settle so you can see the butter underneath.
Pour it into a glass jar and allow it to solidify (in the fridge for 1-2 hours).
Cookies
Preheat the oven to 300℉ and grease a cookie sheet with butter or vegetable oil.
Once the butter has solidified, cream the butter in a large bowl for 1-2 minutes. Gradually add the icing sugar and mix until combined.
Add the flour and using your hands or a wooden spoon, mix well. If the mixture is too crumbly, add 1 tsp of water at a time until the dough comes together in a ball.
Spoon out 1 tbsp of the dough and using your hands, form into a round disk (about ¼-½ inch thick). Place on the greased cookie sheet and repeat with the rest of the dough.
Bake for 20-25 minutes or until the bottom of the cookies is a light golden-brown colour.
Allow to cool for 5 minutes before enjoying!
Notes
Butter
I recommend using salted butter for another dimension of flavour.
All-purpose flour
If you have a sifter or a sieve, sifting the flour (and icing sugar) really enhances the texture of the cookie.
Icing sugar
Try to stay away from organic icing sugar. I don’t know if this is every brand but the last organic icing sugar I purchased was way too clumpy and very difficult to use in any baking recipe.
Cornstarch
The cornstarch provides the traditional shortbread texture: buttery, crispy, melt-in-your-mouth perfection!