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Browned-Butter Shortbread




Source of Recipe


web


Recipe Introduction


Browning some of the butter first gives our shortbread a deep, rich flavor. You can bake it in either a standard cake or tart pan or a shortbread mold.



List of Ingredients




12 T unsalted butter (1 1/2 sticks), slightly softened (no substitutions)
1/2 C sugar
1 3/4 C all-purpose flour
1/2 t salt


Recipe



1. In heavy 2-quart saucepan, melt 6 tablespoons butter over low heat. Cook butter 8 to 12 minutes, stirring occasionally, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. (Be careful not to overbrown butter; it will have a bitter flavor.) Pour browned butter into small bowl; refrigerate until almost firm, about 35 minutes.
2. Preheat oven to 350°F. In large bowl, with mixer at medium speed, beat sugar with cooled browned butter and remaining 6 tablespoons softened butter until creamy.
3. With hand, mix flour and salt into butter mixture just until crumbs form. (Do not overwork dough; shortbread will be tough.) Pat shortbread crumbs into ungreased 9” round tart pan with removable bottom or cake pan.
4. Bake shortbread 40-45 minutes, until browned around the edge. Let cool in pan on wire rack 10 minutes.
5. Remove shortbread from pan to cutting board. While still warm, cut shortbread into 16 wedges. Cool wedges completely on wire rack. Store cookies in tightly covered container. Yields: 16 cookies

Each cookie: About 150 calories, 2 g protein, 17 g carbohydrate, 9 g total fat (5 g saturated), 23 mg cholesterol, 70 mg sodium.