Browned Butter Shortbread

Ingredients

• 20 tbsp Unsalted butter
• 2 cup All-purpose flour (10 ounces)
• 1 tsp Table salt
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 1.333333 cup Sugar (9⅓ ounces)
• 0.25 cup Nonfat dry milk powder (¾ ounce)
• 2 tsp Vanilla extract
• 2 tsp Water

Steps

1. 1

   Melt the unsalted butter in a 12-inch skillet over medium-high heat. Cook, swirling the skillet constantly, until the milk solids are the color of milk chocolate and smell toasty, 3 to 5 minutes.

2. 2

   Remove the skillet from the heat and transfer the browned butter to the bowl of a stand mixer. Refrigerate until the butter is opaque and completely cool, about 30 minutes.

3. 3

   While the butter chills, adjust the oven rack to the middle position and heat the oven to 325°F.

4. 4

   Whisk the flour, table salt, baking soda, and baking powder together in a medium bowl.

5. 5

   Fit the stand mixer with its paddle attachment. Beat the cooled butter, sugar, and nonfat dry milk powder on medium-high speed until light and fluffy, about 3 minutes.

6. 6

   Add the vanilla extract and water. Continue mixing until fully combined, scraping down the bowl as needed with a silicone spatula.

7. 7

   With the mixer running at low speed, gradually beat in the flour mixture until combined. Give the dough a final stir with a spatula to ensure no flour pockets remain.

8. 8

   Transfer the dough to the counter and divide it into 2 equal pieces. Keep one piece covered with plastic wrap while working with the other.

9. 9

   Place one piece in the center of a large sheet of parchment and press it into an approximate 4-inch square. Place a second large sheet of parchment over the dough and roll it into a 10-inch square about ¼ inch thick. Remove the top parchment. Repeat with the remaining dough.

10. 10

    For diamonds, trim away the outer ½ inch of dough with a pizza cutter or chef’s knife to create a clean square with neat edges. Cut lengthwise into 1½-inch-wide strips, then cut diagonally into 1½-inch-wide strips to form diamonds. Pieces around the edges will not be whole diamonds. Slide the parchment onto a rimless baking sheet, leaving the cookies touching.

11. 11

    For rectangles, trim away the outer ½ inch of dough with a pizza cutter or chef’s knife to create a clean square with neat edges. Cut the dough into 3 equal strips lengthwise, about 3 inches each, then cut into 9 equal strips crosswise, about 1 inch each. Slide the parchment onto a rimless baking sheet, leaving the cookies touching.

12. 12

    Bake the cookies one sheet at a time until the edges are just golden, 13 to 17 minutes, rotating the sheet halfway through baking.

13. 13

    Let the cookies cool for 10 minutes. Cut the shortbread at the scored marks to separate the cookies, then let them cool completely, about 30 minutes. Serve.

Notes

The source provides diamond and rectangle shaping options; it also notes that the dough may be cut into squares or triangles. Cookies can be stored at room temperature for up to 10 days. Cooling the browned butter completely before creaming helps keep the cookies tender rather than greasy.

Nutrition per serving

• dessert
• cookies
• shortbread
• baked
• make-ahead
• vegetarian