300 minutes
Rich, caramelized shortbread cookies made with toasted sugar and brown butter for an elevated flavor.
Unsalted Butter, melted
0 oz
Malted Milk Powder
0 oz
0 oz
teaspoons
teaspoons
teaspoons
All Purpose Flour, spooned
0 oz
1. Toast the sugar
Preheat your oven to 350°F (180°C). Spread the sugar evenly in a 10-inch stainless steel skillet and place it in the oven. Allow it to toast until it is lightly golden and gives off a delightful caramel aroma, which should take about 10 to 15 minutes.
2. Brown the butter
Melt the unsalted butter in a 2-quart stainless steel saucier over medium-low to medium heat. Continue cooking the butter until it turns a golden yellow and becomes silent, indicating that the water has evaporated and the milk solids have browned. Let it cool until it’s no warmer than 75°F (24°C).
3. Mix the ingredients
In a stand mixer fitted with a paddle attachment, combine the toasted sugar, browned butter, malted milk powder, vanilla extract, Diamond Crystal kosher salt, baking soda, and baking powder. Mix on low speed until well blended. Gradually add the flour and continue mixing until the dough is light and fluffy.
4. Shape and chill the dough
Shape the dough into a smooth and tight log on a piece of parchment paper. Wrap the log securely with the parchment, using a bench scraper to help shape it evenly. Secure the ends with twine or tape. Refrigerate the dough for about 4 hours, or up to one week, until it is firm enough to slice easily.
5. Slice and bake the cookies
Preheat the oven to 350°F (180°C). Unwrap the chilled dough log and slice it into 1/4-inch thick rounds using a sharp chef’s knife. Place the slices on a parchment-lined half-sheet pan, spacing them about an inch apart. Bake for about 15 minutes, or until the cookies are golden brown around the edges.
6. Cool and store the cookies
Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container at cool room temperature, where they will keep fresh for several weeks.
Fold in 1 cup of chocolate chips or chunks into the dough before pressing it into the pan. This simple addition transforms the cookies into a chocolate lover's treat.
Drizzle baked and cooled cookies with caramel sauce and sprinkle with flaky sea salt for a decadent treat.
Stir in semisweet, milk, or dark chocolate chips, or even a chopped-up chocolate bar for a classic flavor combination. You can also experiment with white chocolate or flavored chocolate like orange or mint.
Incorporate the zest of one lemon, lime, or orange into the sugar and butter mixture for a zesty, refreshing flavor that brightens the buttery cookie.
Incorporate the zest of a lemon, lime, or orange into the dough. This will provide a bright, fragrant note that pairs wonderfully with the nuttiness of the brown butter.
Melt the butter in a light-colored pan so you can monitor the color change. When it smells nutty and milk solids turn golden brown, remove from heat immediately.
Spread your sugar on a rimmed baking sheet and toast it at 350°F (175°C) until it turns a pale beige, stirring occasionally. This could take 1 to 2 hours.
Bake just until the shortbread is set and edges are a light golden brown, using an oven thermometer to ensure correct temperature.
Press the dough into your pan or shape into a log and chill thoroughly in the refrigerator, at least 2 hours or overnight.
Use high-fat European-style butter and pure vanilla extract for superior flavor and texture.
Comments (0)