BROWNED BUTTER PAN SHORTBREAD WITH GLAZE
These are baked in a jelly-roll pan, sliced into desired shapes then drizzled with glaze, these cookies are AMAZING!!!!!
Provided by Kittencalrecipezazz
Categories Dessert
Time 43m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees.
- Prepare an ungreased 15 x 10-inch jelly-roll pan.
- Melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter JUST starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!).
- Remove from heat and refrigerate for 7-8 minutes.
- In a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined.
- Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
- Press the dough into an ungreased jelly-roll pan.
- Prick all over with fork.
- Bake for 18-22 minutes or until set but not too brown.
- Cool 5 minutes.
- While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
- To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
- In a small bowl combine the browned butter with all remaining ingredients EXCEPT the water; beat or whisk add in enough water to create desired glazing consistancy.
- Drizzle over the COOLED shortbread.
- Let stand for 30 minutes.
Nutrition Facts : Calories 1039.4, Fat 55.5, SaturatedFat 34.8, Cholesterol 144.9, Sodium 401.3, Carbohydrate 128.2, Fiber 1.9, Sugar 64.2, Protein 8.2
GLAZED BROWN SUGAR SHORTBREAD COOKIES
Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. -Shirley Gardiner, Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN-BUTTER SHORTBREAD
Irish butter has a high butterfat content, making it especially flavorful. It's expensive to use for everyday baking but worth the splurge for this shortbread, where the ingredient shines.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h35m
Yield Makes 8 wedges
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
- Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
- Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
- Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
- Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
- Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.
BROWN BUTTER SHORTBREAD
How to make perfect Scottish Shortbread, only 4 ingredients this is one of the easiest dessert recipes around. Easy to double or triple so a perfect dessert for a crowd. Brown Butter Shortbread is perfect for a party or cuddled up with tea!
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it.
- In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.
- Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.
- Bake for approximately 18-25 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store them in an airtight container. Last for up to a week.
3-INGREDIENT BROWN-BUTTER SHORTBREAD
Traditional shortbread gets an added depth of flavor with the use of brown butter. This recipe results in a rectangular-shaped cookie, but feel free to cut the dough into any shape you like while it's still warm.
Provided by Molly Baz
Categories 3-Ingredient Recipes Cookies Butter Dessert Back to School Kid-Friendly Quick & Easy Small Plates
Yield Makes about 2 dozen cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
- Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
- Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
- Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.
- Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
- Do Ahead
- Cookies can be made 2 days ahead; cover and store at room temperature.
BROWNED BUTTER SHORTBREAD
Browning the butter gives this shortbread a toastiness which sets it apart from other shortbread recipes. I usually double this recipe. The preparation time doesn't include the chilling of the browned butter.
Provided by greenery
Categories Bar Cookie
Time 1h30m
Yield 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- In a heavy two-quart saucepan, melt all the butter over low heat. Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. Be careful not to burn the butter.
- Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
- In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
- Mix flour and salt into butter mixture by hand -- don't overwork the dough. It will be crumbly.
- Pat shortbread crumbs into pan of choice. I like to use a square pan.
- Bake shortbread 40 to 45 minutes, until browned around the edge. Watch carefully lest they burn. Let cool in pan on wire rack 10 minutes.
- Remove shortbread from pan to cutting board. While still warm, cut the whole in half, in half again, and in half again until you have small squares. These are rich, and shouldn't be large.
Nutrition Facts : Calories 150.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 74.1, Carbohydrate 16.7, Fiber 0.4, Sugar 6.3, Protein 1.5
PAN SHORTBREAD
This one beats my mom's recipe hands down. I can't even tell you where I found it but I have used it for years
Provided by KennKonn
Categories Bar Cookie
Time 35m
Yield 24-48 squares, 48 serving(s)
Number Of Ingredients 5
Steps:
- Mix butter until light and fluffy.
- Add sugar and beat again till light and fluffy.
- Sift together flour and corn starch.
- Add flour/cornstarch to butter/sugar mixture one cup at a time, making sure its well combined before adding another cup.
- Continue to combine flour into mixture until all is gone. Mix well.
- Dump dough onto a clean medium sized cookie sheet with sides.
- Spread out evenly covering the whole sheet. I use a rolling pin and roll it over the top so my finger prints aren't in the dough.
- Sprinkle 1/4 cup or less of sugar (can use colored sugar), I never measure I just sprinkle until it has a little sparkle.
- Bake at 325 for approx 20 minutes. My oven cooks really hot so you might have to add a minute or two until edges are light brown.
- When out of the oven, I cut the square or rectangles through the shortbread. When cooled I often dip one end into melted chocolate and then roll in sprinkles.
Nutrition Facts : Calories 126.3, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.7, Carbohydrate 13.3, Fiber 0.3, Sugar 5.2, Protein 1.2
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
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BROWN BUTTER RYE SHORTBREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (5)Calories 170 per servingTotal Time 1 hr 35 mins
- To brown the butter: Melt the butter in a saucepan over medium heat. Once melted, the butter will start to sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, until it’s a rich golden brown and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.
- Remove the pan from the heat and pour the butter into a heatproof bowl. Cool the butter slightly at room temperature, then transfer it to the refrigerator to chill until it solidifies but isn’t rock-hard, about 30 minutes. , To make the shortbread: Preheat the oven to 400°F. Lightly grease two baking sheets, or line them with parchment paper. , Stir together the rye flour, brown sugar, baking powder, and salt, breaking up any brown sugar lumps if necessary. , Remove the brown butter from the refrigerator, stir it briefly to bring it to an even temperature, then work it into the dry ingredients until everything is crumbly.
- Gather the dough into a ball. It should be entirely cohesive; if dry bits are falling off around the edges and everything isn’t holding together nicely, add a bit more milk.
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