Browned Butter Shortbread Cookies

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When you think of shortbread, you probably think of its buttery and crisp melt-in-your-mouth texture. Now, imagine that texture full of nutty browned butter flavor by way of rich Lewis Road Creamy Butter. Reminiscent of the French butter cookie the Breton sablé, this recipe uses salted butter for a nice salty-sweet contrast. Instant upgrade! Another perk when it comes to shortbread is the minimal ingredient list, meaning you can have toasted, nutty shortbread dough ready in no time. We topped our shortbread with turbinado sugar for an extra-sweet crunch, complementing that luxurious, buttery flavor. 

Lewis Road Creamery was founded in 2012 with one mission in mind: to create the world’s best butter. They use their own grass-fed, free-range cream from their farms in Canterbury, New Zealand, traditionally churned using the Fritz churn method, which helps Lewis Road Creamery achieve a lightly cultured, scrumptious-tasting butter with a silky, velvety consistency like no other. Because their cows are completely grass-fed all year round, the vibrant golden color of their butter is 100% natural! Lewis Road Creamery butter is non-GMO, hormone-free, and high in fat, giving it a bolder flavor and making it brilliantly golden.

You can purchase Lewis Road Creamery butter online or pick some up at your local fine food grocer such as Whole Foods, Erewhon Market, Central Market, and Uptown Grocery Co.

Browned Butter Shortbread Cookies
 
Makes about 48
Ingredients
  • 1 cup (227 grams) Lewis Road Creamery salted butter, cubed
  • 2 tablespoons (30 grams) whole milk
  • ¾ cup (90 grams) confectioners’ sugar, sifted
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • 2¼ cups (281 grams) all-purpose flour, sifted
  • 3 tablespoons (36 grams) turbinado sugar
Instructions
  1. Preheat oven to 325°F (170°C). Line 2 large rimmed baking sheets with parchment paper. Place a medium bowl over a bowl of ice water.
  2. In a medium saucepan, melt butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Pour browned butter into prepared bowl in ice bath; stir in milk. Continue stirring until slightly thickened, about 5 minutes. Remove bowl from ice bath; let stand at room temperature until the consistency of softened butter, about 10 minutes.
  3. Beat browned butter with a mixer at medium speed until creamy, about 2 minutes. Add confectioners’ sugar and reserved vanilla bean seeds; beat until combined. Reduce mixer speed to low. Add flour, and beat until combined. Wrap dough in plastic wrap, and refrigerate for 20 minutes.
  4. On a lightly floured surface, roll dough ¼ inch thick. Using a 2-inch fluted round cutter, cut dough, and place on prepared pans. Freeze until cookies are solid, 10 to 15 minutes. Sprinkle with turbinado sugar.
  5. Bake for 8 minutes. Rotate pans, and bake until light golden brown, about 8 minutes more. Let cool completely.

 

1 COMMENT

  1. these are extremely addictive. highly recommend, just don’t try to rush the process. follow the time requirements. instead of rolling the cookie dough, i used my cookie shooter. perfect! this eliminated the need to flour a surface. did find, because of the hot oven, i only needed a total of 14 minutes.
    thank you for this delicious cookie.

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