Chewy, nutty, and sweet, this is the shortbread cookie to beat all others. Why? Because it’s made with delicious brown butter.
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 1/2 cup lightly packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- 2 tablespoons flaky sea salt
- Line a baking pan with aluminum foil that hangs over the sides to create a sling. You may use either a fluted 8 or 9-inch round tart pan with a removable bottom, or an 8-inch square pan. Grease lightly.
- Melt butter in a medium-sized saucepan over medium heat until it turns a darker, caramel color and emits a warm, nutty smell. This will take approximately 5-7 minutes. Remove from the heat and transfer to a heat-proof mixing bowl.
- Add the brown sugar, vanilla, and salt, and stir to combine. Add the flour and stir until combined. Spread dough in prepared pan, and let sit for 2 hours.
- Preheat oven to 300°F.
- Bake for 45 minutes. Remove the pan from the oven, but leave the oven on. Lightly sprinkle the surface with flaky sea salt, and place the pan on a wire rack to 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. Using a very sharp knife, slice into 12 triangular wedges. Place these on a baking sheet lined with parchment paper or a Silpat pan liner.
- Return to the oven and toast for 15 minutes. Cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 5 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: shortbread, brown butter, cookie, holiday baking, Christmas