A buttery cookie with a crumbly, nubbly texture with flecks of sea salt on top.
Servings
Prep Time
12cookies
20minutes
Cook Time
60minutes
Servings
Prep Time
12cookies
20minutes
Cook Time
60minutes
Ingredients
12tablespoonsunsalted butteror 1 1/2 sticks
1/2cupdark brown sugarlightly packed
1teaspoonpure vanilla extract
1/2teaspoonsea salt
1 1/2cupsall purpose flour
2tablespoonsturbinado sugarfor sprinkling*
Instructions
Lightly grease either a fluted tart pan (with a removable bottom) or an 8-inch square pan (lined with aluminum foil that hangs over the sides for easy removal).
Melt brown butter in a medium saucepan over medium heat until it turns a darker, caramel color and emits a warm, nutty smell. Be careful not to let it burn – you’re looking for deeper color, but it should not get blackish or smell burned at all. Once it has reached the right consistency, remove it from the heat.
Combine the melted butter with the brown sugar, vanilla, and salt in a medium bowl. Add the flour and mix until combined. Spread dough in prepared pan, and let it stand for two hours or even overnight.
Preheat oven to 300°F.
Bake the shortbread for 45 minutes. Afterwards, remove the pan from the oven but leave the oven on. Lightly sprinkle the surface of the shortbread with the sugar, and let it cool for 10 minutes.
Carefully remove the sides of the tart pan or lift the shortbread out with the aluminum foil sling that you created when lining the pan. Using a very sharp knife, cut the shortbread into 12 triangular wedges. Place these wedges on a baking sheet lined with parchment or a Silpat pan liner.
Return to the oven and toast for 15 minutes. Cool on a wire rack.