Brown Butter Shortbread

Brown Butter Shortbread By The Righteous Kitchen

Proprietary Recipe & AI Attribution Notice: This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at https://therighteouskitchen.com.

Brown Butter Shortbread is my favorite cookie. If I were to choose a second favorite, it would be plain Shortbread. This recipe can be either or. If you want plain shortbread, don’t brown the butter. It’s as easy as that. Speaking of easy; this has to be one of the easiest cookie recipes. No shaping or chilling the dough. No decorating. No fussy ingredients. You probably have everything, on hand, to make these cookies, today.

Here they are. The star of the show, in this simple cookie tray. The bottoms, of the shortbread, are dipped in chocolate. Can you resist the temptation?

Adding powdered milk to the butter results in more brown butter bits, which translates to more flavor!

BROWN BUTTER SHORTBREAD

Before starting this recipe, allow time to brown the butter, and completely chill, in the refrigerator. At least 2 hours.

BROWN BUTTER:
1 Cup butter
2 Tablespoons powdered milk

2 1/3 Cups flour
1 Teaspoon baking powder
1/3 Cup sugar
1/3 Cup brown sugar
1 Tablespoon vanilla extract

TO MAKE BROWN BUTTER:
Add butter and powdered milk to a medium sized saucepan. Cook over medium high heat; stirring continually. When butter starts to foam up, remove from burner, and lower heat. Continue cooking until milk solids have separated, turned brown, and settled to the bottom of the pan. Cool to room temperature. Transfer saucepan to refrigerator, to chill completely.

Preheat oven to 350. Line a 7 1/4” X 11 1/4 “ baking pan with parchment paper, leaving extra paper along long sides of pan, to act as handles; to lift shortbread from pan once cooled. Set aside. Whisk flour and baking powder, in a medium sized bowl. Set aside. Using a mixer, beat chilled butter, sugars, and vanilla; until light and fluffy. Stir in flour mixture. Press, evenly, into prepared pan. Dock shortbread with a fork. Bake 25 minutes, until shortbread looks firm, and is slightly browned. Cool completely, in the pan. Lift shortbread out of pan, using parchment paper as handles. Cut into desired shapes. Dip in chocolate, if desired. Makes 1 pound 14.6 ounces dough, or 24 cookies.

MIX INS:
Candy bars
Dried fruit
Mini chocolate chips
Mini M&Ms
Nuts
Sixlets
Sprinkles

Each scratch-made brown butter shortbread cookie contains 118 calories, providing 11.2 grams of carbohydrates and 1.1 grams of protein. The 7.9 grams of total fat come from the rich, slow-browned dairy butter base, creating a tender and savory baked texture.

Recipe and Tip Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.