Heidesand - Browned Butter Shortbread Cookies

🧂 Ingredients

• 8.8 oz Butter
• 1 ¼ cups Granulated sugar
• 1 teaspoon Vanilla extract
• 2 ¾ cups Cake flour

  13.05 oz

Instructions

• 1 Cut 8.8 oz Butter into pieces and melt it in a frying pan over medium heat until
  it turns a golden brown with a nutty aroma.
• 2 Pour the browned butter through a fine sieve into the bowl of your stand mixer
  and let it cool for a few minutes.
• 3 Add 1 ¼ cups Granulated sugar and 1 teaspoon Vanilla extract to the browned
  butter and whisk until frothy. Gradually mix in 2 ¾ cups Cake flour, one
  spoonful at a time.
• 4 Knead the dough briefly with your hands, then divide it into two equal portions.
  Roll each into a log, wrap tightly in cling film, and refrigerate for 2 hours.
• 5 Preheat the oven to 170 °C / 338 °F (top and bottom heat).
• 6 Slice the chilled dough logs into even rounds and place them on baking trays
  lined with parchment paper.
• 7 Bake on the middle rack for 20 minutes, or until lightly golden. Cool completely
  on the trays.
• 8 Store the cookies in an airtight cookie tin to keep them fresh and delicious for
  up to 2–3 weeks.

Nutrition Info