Browned Butter Shortbread Cookies
Makes about 48
  • 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
  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.
Recipe by Bake from Scratch at