brown butter & cinnamon shortbread
Shortbread needs little introduction – the pure butter cookies are rich and pair well with coffee or tea. In this instance, I turned the volume up (as Ina Garten would say) with brown butter and cinnamon shortbread. Brown your butter first, and you’ll find yourself with the most indulgent, buttery shortbread you’ve ever tasted. The best way to describe these cookies is completely addicting; I think you’ll love the nutty notes of caramel and toffee as much as I do.
I decked out my shortbread with dark chocolate stripes and silver glitter crystals for a festive look; I can never say no to a little sparkle in December!
Brown Butter & Cinnamon Shortbread
1 cup unsalted butter
2 cups flour
2/3 cup powdered sugar
1/2 tsp cinnamon
1/8 tsp salt
1/2 tsp vanilla extract
2 oz dark chocolate, chopped
Silver glitter crystals
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass bowl or measuring cup and chill in the freezer until solid, about an hour.
Preheat oven to 300°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flour, powdered sugar, cinnamon, and salt in a medium bowl. Beat solidified brown butter with a mixer on medium-high speed until smooth. Beat in vanilla, then reduce speed to low and gradually add flour mixture; mix just to combine (dough will be crumbly).
Scrape dough into prepared baking dish; use a piece of parchment to press dough into an even layer. Chill pan in the freezer for 10 minutes. Bake for 35 to 36 minutes, until firm and golden. Immediately score (make shallow cuts in dough) into 30 rectangles. Cool completely in dish on a rack, then carefully lift shortbread out of dish and place on a cutting board; slice with a sharp knife.
Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Remove from heat and pour into a pastry bag or squeeze bottle; pipe chocolate onto shortbread and top with sprinkles. Let set before serving. Store leftovers in an airtight container at room temperature up to 1 week.
Yield – 30 cookies (serving size: 1 cookie)
Calories – 105
Carbs – 10