3-Ingredient Brown-Butter Shortbread
Delicate and buttery shortbread cookies made with browned butter for a nutty, caramelized flavor. These simple yet sophisticated cookies require just butter, powdered sugar, and flour for a melt-in-your-mouth texture.
Ingredients
- •1 cup unsalted butter
- •½ cup powdered sugar
- •2 cups all-purpose flour
- •¼ teaspoon kosher salt
Cooking Instructions
- 1.
Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
36 min
- 2.
Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
5 min
- 3.
Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
5 min
- 4.
Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.
60 min
- 5.
Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
30 min
- 6.
Cookies can be made 2 days ahead; cover and store at room temperature.
