Friday, April 17, 2015

salted brown butter shortbread cookies...


To say I've been craving cookies lately, is an understatement. I know, I know- what about this post?? Yeah, I'm really trying to continue working on it. It's a process friend. But if I'm honest, this sugar craving loves cookies. If there are none around me I panic. I need chewy, crispy, carby, sugary cookies all day. 

And still chocolate.

But I also know this new craving is like, the worst thing ever. So I've been trying (sort of) to not have any in my home. Unless Bill brings me home one or two (to which he makes my freaking day). 

Last night actually, we had retired to our bedroom for the evening, were catching up on some of our beloved shows on Hulu when it hit me again and I NEEDED A COOKIE. Those fruit gummies in our fridge just weren't going to cut it. Shoot. So I looked at him with panic in my eyes and started telling him my life or death craving for something cookie like. Anything would do. But it needed to happen now, now, NOW! 

Then we had this brilliant idea- make a hodgepodge of somewhat healthy ingredients that somewhat resembled cookie dough and I'd snack on that. Oats, honey, almond butter and raisins were mixed together until they formed almost perfect Oatmeal Cookie dough. I could have cried it was so good. I sat in my bed and ate that little bowl so slowly, trying to savor every last morsel. It made me happier than I'm proud to admit. It was the best. He's the best. 

But then sometimes...you just really need an actual cookie. 

SALTED BROWN BUTTER SHORTBREAD COOKIES
Makes 1 dozen
For printable recipe, click here

  • 1 cup all purpose flour
  • 1/8 teaspoon sea salt
  • 1 stick + 2 tablespoons (4oz + 2 tablespoons) unsalted butter
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • flaked sea salt or fleur de sel to sprinkle on top of cookies


1. Brown your butter in a small sauté pan until nutty smelling and amber brown in color. Remove from pan and pour into a heat resistant container. Allow to chill in fridge until solid. Once solid,  remove and let sit on counter of kitchen until softened to room temperature. Set aside.

2. Preheat oven to 325°F and make sure racks are in center of oven. Place silpats or parchment paper on a sheet pan and set aside.

3. In a medium bowl, sift together the flour and salt. Set aside.

4. In the bowl of your mixer fitted with the paddle attachment, beat and cream together the softened browned butter and powdered sugar until light and fluffy. This will take a minute or two on medium to medium high speed. Add the vanilla extract, scrape down sides and bottom of bowl, and beat together once more.

5. Next, add in the flour mixture and mix on low speed until just combined. Make sure to not overmix this step, as it could result in a tough shortbread cookie. Mix until dough comes together and sticks together when clumped with fingers. Dough will be slightly crumbly but not at all sandy. Think crumble topping for a pie- should totally hold together well when clumped. 

6. Using a 1 1/2" ice cream scoop or tablespoon, scoop dough out, pressing dough firmly into the scoop to make sure it holds together. Alternatively, you can scoop out measured dough into your hand, and press well together into a ball. Place onto prepared sheet pan about 1-2" apart.

7. Sprinkle tops with flaked sea salt or even better, fleur de sel (I got mine from Trader Joe's)- a high end fine, light crystaled salt from France.

8. Bake in the center of your oven for about 15 minutes checking after 12 to make sure they haven't burned or browned too much around the edges. Turn pan around in oven half way through baking time. Cookies are done when they are slightly golden brown around edges, have spread out a tad and are just set in the center.

9. Allow to cool on pan for 10 minutes before moving to wire racks to cool completely. 

1 comment:

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