• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies & Crackers

    Published: Oct 4, 2012 · Modified: Aug 18, 2022 by Paula Montenegro · Income from ads and affiliate links 25 Comments

    Brown Butter Shortbread Cookies

    Jump to Recipe

    The buttery crunch of shortbread is unmistakable, and the nutty flavor of brown sugar mixed with vanilla will make it impossible for you to resist them.

    Brown Butter Shortbread Crisps on a white parchment paper.

    Don't be fooled by the rustic appearance of these brown butter shortbread crisps. Or come to think of it, it'll be better if you are fooled and expect nothing. You're in for a surprise.

    Can this be the best tasting, most addictive shortbread ever? I think so and you might agree.

    There is something about brown butter. It might have a place of its own in the food pyramid, unlike any other thing. Is it possible to use brown butter from now on in every single recipe that calls for melted butter? Or am I exaggerating a bit? If I am, it's just a bit. Must be the butter overdose after eating these. It's the brown butter-fueled brain talking.

    Now, if you're frowning your forehead or just sighing resigned, unable to understand such blunt advocacy of butter, I will tell you that, you still haven't seen a picture of these in tiny bites filled with dulce de leche. And worse, you haven't seen me eat many of them in a few minutes. They were just a few bites.
    And they were worth every single greasy, artery-clogging calorie.

    Brown butter shortbread crisps on parchment paper.

    Now, about the actual recipe. 

    Brown butter goes from clear to brown in a second.

    Much like caramel suddenly turns a very deep amber. So after melting the butter, it will bubble a lot and suddenly the bubbles will subside. That's when it turns nutty and darker. It takes about 10 minutes.

    So don't go answer the phone, check your e-mail, or stuff like that. Stay by the stove. Please.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Brown butter shortbread crisps on parchment paper.

    Brown butter shortbread crisps

    Print Recipe
    Save Recipe Recipe Saved
    • Total Time: 50 minutes
    • Yield: 12 squares

    Ingredients

    Units
    • 8 oz. (1 cup) unsalted butter
    • 2 teaspoons lemon juice
    • 1 ½ cups all-purpose flour
    • ½ cup cornstarch
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla extract or paste
    • 1 tablespoon milk
    • ¾ cup granulated sugar

    Instructions

    1. In a medium bowl, put ice cubes and fill with cold water, so you have an ice cold water bath to stop the browning of the butter.
    2. In a medium saucepan melt butter. Stir often and let it boil. The mixture will be yellow and the bubbles will be large. After 8 to 10 minutes it will start to darken and smell nutty. Dark flecks will appear in the bottom of the pan. Remove from heat and add lemon juice. Stand back, since it will bubble up furiously. Put the saucepan on top of the icy water and let the butter firm up.
    3. Transfer the cold browned butter to a large bowl.
    4. Add, sifting, the flour, cornstarch, baking powder and salt. Mix well with a wooden spoon or spatula. Add vanilla, milk and sugar. Mix until everything is well combined. It may appear a bit dry. If you need to, put everything on a working surface and knead it into a ball. Don't over work the dough.
    5. Make a log and wrap it in plastic. Refrigerate for 1 hour or until it is firm enough to cut without cracking or loosing its shape.
    6. About 15 minutes before cutting the cookies, preheat oven to 300º F / 150º C.
    7. Line a baking tray with parchment paper.
    8. With a sharp knife, cut ½ inch rounds and put side by side on the paper, leaving an inch in between them.
    9. Bake for about 30 minutes, until they are a bit golden.
    10. Transfer to wire rack and cool completely. Store in a covered tin.
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: International

    Keywords: brown butter shortbread

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    From Best Dessert Book Ever, by Maida Heatter

    More Cookies & Crackers Recipes

    • Chocolate Chip Oatmeal Cookies
    • White Chocolate Cranberry Oatmeal Cookies
    • Gingerbread Cookies (with video)
    • Chocolate Peppermint Cookies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Alice Choi says

      October 07, 2012 at 5:31 pm

      I love this Paula! 🙂 thanks for sharing!

      Reply
    2. Cocoa and Lavender says

      October 07, 2012 at 5:04 pm

      Butter is a food group. Food groups are healthy. I love health food. I will love these cookies!!! ~David

      Reply
    3. Alida says

      October 05, 2012 at 10:22 pm

      Brown butter always makes things tasty...this shortbread look delicious!!

      Reply
    4. Andrea_TheKitchenLioness says

      October 05, 2012 at 5:24 pm

      Paula, brown butter shortbread crisps sound like a heavenly companion to a steaming cup of Earl Grey Tea! Ahhh...

      Reply
    5. yummychunklet says

      October 05, 2012 at 1:19 pm

      What delicious sounding crisps! Perfect for Christmas.

      Reply
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes