How is this possible? Have I really not posted a shortbread recipe while in Scotland? Shortbread is everywhere here. Every coffee shop has a little assortment of shortbread. They always have plain shortbread, and, almost as often, a millionaire shortbread (topped with caramel and coated in chocolate) makes an appearance. In fact, I could go on an all shortbread diet and never be at a loss for food.
Of course, my jeans might tug at the waist, my shirt buttons might threaten to pop, and I might find it too difficult to zip up my coat. For that reason, and that reason alone, I will continue to eat a balanced diet. And every balanced diet includes a bit of shortbread. Right? That's what I thought.
So these are a great thing to have around. They break up the shortbread monotony. They're rounded in flavor and complexly sweet. They are deep and toasty and wonderfully crumbly. The dough might scare you. Don't worry. The cookies might scare you when they come out of the oven. Keep calm. Because once they've cooled. You'll be very, very happy.
Brown Butter Brown Sugar Shorties
Adapted from Gourmet
Makes 32 cookies
1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (preferably dark)
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt (flaky salt would be great in these)
Demerara sugar (Sugar in the Raw) or sanding sugar for rolling (optional)
Cook butter in a heavy-bottomed saucepan until it is nutty and a deep amber color. Transfer it to a bowl and let it solidify in the fridge for about an hour. Cream the butter and brown sugar together until pale and fluffy. Beat in the vanilla. Whisk the flour and salt together. Add the flour mixture slowly to the butter mixture and beat until combined. Transfer dough to a sheet of plastic wrap or parchment paper and roll into a log. Chill for an hour until firm. Preheat the oven to 350 degrees. Slice the log into 1/4-inch thick rounds. Bake on an un-greased baking sheet for 10-12 minutes, rotating halfway through. Allow to cool thoroughly before eating.
Of course, my jeans might tug at the waist, my shirt buttons might threaten to pop, and I might find it too difficult to zip up my coat. For that reason, and that reason alone, I will continue to eat a balanced diet. And every balanced diet includes a bit of shortbread. Right? That's what I thought.
So these are a great thing to have around. They break up the shortbread monotony. They're rounded in flavor and complexly sweet. They are deep and toasty and wonderfully crumbly. The dough might scare you. Don't worry. The cookies might scare you when they come out of the oven. Keep calm. Because once they've cooled. You'll be very, very happy.
Brown Butter Brown Sugar Shorties
Adapted from Gourmet
Makes 32 cookies
1 1/2 sticks unsalted butter
1/2 cup packed brown sugar (preferably dark)
1 teaspoon pure vanilla extract
1 1/3 cups all-purpose flour
1/4 teaspoon salt (flaky salt would be great in these)
Demerara sugar (Sugar in the Raw) or sanding sugar for rolling (optional)
Cook butter in a heavy-bottomed saucepan until it is nutty and a deep amber color. Transfer it to a bowl and let it solidify in the fridge for about an hour. Cream the butter and brown sugar together until pale and fluffy. Beat in the vanilla. Whisk the flour and salt together. Add the flour mixture slowly to the butter mixture and beat until combined. Transfer dough to a sheet of plastic wrap or parchment paper and roll into a log. Chill for an hour until firm. Preheat the oven to 350 degrees. Slice the log into 1/4-inch thick rounds. Bake on an un-greased baking sheet for 10-12 minutes, rotating halfway through. Allow to cool thoroughly before eating.
Those look like some seriously munchable cookies. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-8.html
ReplyDeleteThese look awesome - I love shortbread and the flavor of browned butter so this is a must-try recipe for me. Thanks for posting the recipe.
ReplyDeleteso glad you like them! they are absolutely scrumptious and very easy to make
ReplyDeleteThanks for linking up to Sweets for a Saturday. Feel free to join in again anytime.
ReplyDelete