3-INGREDIENT BROWN-BUTTER SHORTBREAD
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's still warm.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cookies Butter Dessert Back to School Kid-Friendly Quick & Easy Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
- Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
- Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
- Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.
- Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
- Do Ahead
- Cookies can be made 2 days ahead; cover and store at room temperature.
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Alamode Hd
[email protected]These cookies are a great last-minute dessert. They're so quick and easy to make.
Zaman Brohi
[email protected]I'm not sure what I did wrong, but my cookies came out flat and dense. I'll have to try again.
Am Shyem
[email protected]These cookies are a bit crumbly, but that's part of their charm. They're perfect for dunking in coffee or tea.
Rana Saab
[email protected]I love the simplicity of this recipe. It's a great way to use up leftover brown butter.
MOHAMMED RASHEL
[email protected]These cookies are the perfect afternoon snack. They're sweet and buttery, but not too heavy.
Harley Wade
[email protected]I'm gluten-free, so I used gluten-free flour in this recipe and they turned out great. So happy to have found a delicious gluten-free cookie recipe!
aamir pervaiz
[email protected]I made these cookies for a party and they were a huge success. Everyone loved them!
MD ARAF
[email protected]These cookies were a breeze to make. I had them in the oven in less than 10 minutes.
Thomas McMullan
[email protected]I'm not a huge fan of shortbread cookies, but these were actually really good. The brown butter adds a nice touch.
Maure
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Marilyn Valentin
[email protected]I was a bit skeptical about how these cookies would turn out, given that they only have 3 ingredients. But I was pleasantly surprised! They're so flavorful and addictive.
Shiam Mahamud
[email protected]These cookies are absolutely divine! The brown butter adds a wonderful nutty flavor and the shortbread is perfectly crumbly. I will definitely be making these again and again.
Don keblo
[email protected]I've made these cookies several times now and they're always a hit. They're perfect for any occasion.
Kuchala Sthsra
[email protected]These cookies are so simple to make and taste delicious! I love that they only require 3 ingredients.