>Salted Brown Butter Shortbread
August 12, 2010 § 22 Comments
Salted Brown Butter Shortbread:
1/2 cup unsalted butter, browned and cooled to room temperature
1/2 cup unsalted butter, softened to room temperature
1/2 cup sugar
1/2 tsp vanilla extract
1 3/4 cup all purpose flour
1 generous pinch kosher salt
Fleur de sel for topping
Cream the butters and sugar together. Then add the vanilla, and slowly add the flour and kosher salt. Shape the dough into a disc and refrigerate for at least half an hour. Preheat oven to 350. Place cookies onto lined baking sheets (I got 32 cookies out of this batch) and refrigerate for another 15 minutes. Bake for 15 to 20 minutes until the edges are browned. After removing from the oven sprinkle each of the cookies with a touch of fleur de sel.
Adapted from Bakelist.