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Browned-Butter Shortbread

Source of Recipe


From "Good Housekeeping Best Recipes 1999"






List of Ingredients



• 12 Tbsp unsalted butter (1-1/2 sticks), slightly softened (no substitutions)
  
• 1/2 cup sugar
  
• 1-3/4 cups all-purpose flour
  
• 1/2 tsp salt
  






Instructions



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 350º F. In large bowl, with mixer at medium speed, beat sugar with cooled browned butter and remaining 6 tablespoons softened butter until creamy. 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-inch round tart pan with removable bottom or cake pan.
   
   
3. Bake shortbread 40 to 45 minutes, until browned around the edge. Let cool in pan on wire rack 10 minutes. 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.
   
   Makes 16 cookies.