Browned Butter Brown Sugar Shorties

Browned Butter Brown Sugar Shorties
Book: steve's recipes 3

Chapter: Cookies
Serves: 36

This shortbread cookie recipe was posted on CL 22 by claymonkey, linked to smittenkitcen.com crediting as being adapted from Gourmet.

People had trouble with texture and difficulty in baking these.

I have reworked and modified the recipe, keeping most of smittenkitchen.com's text.

This modified recipe seems to work very well.

They are NOT diabetic friendly.

8 ounces unsalted butter

1 cup brown sugar

1 teaspoon vanilla extract

1 1/3 cups AP flour

1/3 cup cornstarch

1 egg

1/4 teaspoon salt (I used Kosher)

Kosher Salt to finish the roll

Demerara or other coarse sugar to finish roll

Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes.

It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.

Transfer butter to a bowl and chill until just firm, about 1 hour.

Beat (cream) together butter and brown sugar with an electric mixer until pale and fluffy.

Beat in vanilla and egg, then mix in flour, corn starch and salt at low speed until just combined.

Transfer dough to a sheet of wax paper or parchment and form into a 18-inch log, 1 1/2 inches in diameter.

Chill, wrapped in wax paper, until firm, about 1 hour.

Preheat oven to 350°F with rack in middle.

Unwrap dough and roll it in coarse sugar and Kosher salt and press the granules in with the paper you’d been using to wrap it.

Slice dough into 1/4-inch-thick rounds, arranging 1 1/2 inches apart on an un-greased baking sheet.

Bake until surface is dry and edges are slightly darker, 10 to 12 minutes.

Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)

Dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.

NUTRITION FACTS Amount per Serving

Calories 57

Calories From Fat 16 %

Total Fat 2g 3%

Saturated Fat 0g 0%

Cholesterol 8mg 3%

Sodium 31mg 1%

Total Carbohydrate 10g 3%

Dietary Fiber 0g 0%

Sugars 5g

Protein 0g

Vitamin A 1%

Vitamin C 0%

Calcium 0%

Iron 1%
* Percent Daily Values are based on a 2,000 calorie diet.