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Browned-Butter Shortbread
The addition of browned butter makes these shortbread cookies irresistible.
Course
Dessert
Cuisine
American
Keyword
shortbread
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
165
kcal
Author
Emily Grace
Ingredients
3/4
cup
butter
divided
1/4
cup
sugar
1 1/4
cups
flour
1/2
tsp
salt
Instructions
Melt 6 tbsp butter over low heat in a medium sauce pan.
Cook the butter about 10 minutes, stirring occasionally, until solids at the bottom of the pan are a rich brown color.
Pour the browned-butter in a small bowl and refrigerate until almost firm- about 30 minutes.
Preheat the oven to 350 degrees.
In the bowl of a stand mixer, beat sugar, cooled browned-butter, and remaining 6 tbsp softened butter at medium speed until fluffy.
Mix flour and salt into creamed butter mixture by hand just until crumbs form.
Gently pat the shortbread crumbs into the bottom of an ungreased 9in round tart pan with removable bottom.
Bake shortbread 40-45 minutes, or until browned around the edge.
Allow to cool in the pan on a wire rack for 10 minutes.
Carefully remove the side of the pan and transfer the shortbread to a cutting board or flat surface.
Cut the shortbread into 12 wedges while still warm to prevent cracking.
Cool the wedges completely on a wire rack.
Nutrition
Calories:
165
kcal
|
Carbohydrates:
14
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
30
mg
|
Sodium:
198
mg
|
Potassium:
17
mg
|
Sugar:
4
g
|
Vitamin A:
355
IU
|
Calcium:
5
mg
|
Iron:
0.6
mg