Happy 2011! The holidays flew by as they usually do; after many parties, pastries, presents + some painfully cold weather I made my way back to San Francisco. The new year has me excited for changes that are soon to come + hopeful with plans for a successful + happy future.
I would like to take a moment to remind everyone not to cut sweets out of your life for a stupid New Year's resolution; chocolate, butter + sugar make people happy.
Enjoy these delicious + easy brown butter shortbread, another victory for brown butter.
Diet starts Monday.
Brown Butter Shortbread
adapted from Lottie + Doof
12 tbsp unsalted butter
1/2 cup lightly packed dark brown sugar
1 tsp vanilla
1/2 tsp flaked sea salt
1 1/2 cups all-purpose flour
sanding sugar for sprinkling
lightly grease 9 1/2 inch fluted tart pan.
In small sauce pan brown butter over medium heat. Be sure butter reaches dark color, should smell nutty. Be careful not to burn butter as milk solids separate from the fat.
In a medium bowl combine brown butter with brown sugar, vanilla + salt. Add the flour + mix until incorporated. Spread dough evenly into prepared tart pan. Allow dough to stand for 2 hours minimum, preferably overnight.
Bake at 300 degrees F for about 40 minutes. Remove from oven, allow to cool 10 minutes. Remove shortbread from pan, sprinkle with sanding sugar + cut into triangles. Place triangles on a parchment lined cookie sheet. Back for 8-10 minutes to lightly toast, be sure they are not becoming too brown, these are easily over-baked. Cool before eating.