Brown Butter Almond Shortbread Cookies are perfect to make for the holidays. Drizzling or dipping the shortbread cookies in melted chocolate takes them over the top! Just slice the cookie dough log into cookies and bake. Recipe at KathleensCravings.com
- 1 cup unsalted butter (Softened to room temperature. 2 sticks. Divided)
- 1 tablespoon vanilla extract
- 1/2 cup light brown sugar (dark works too)
- 2 cups all purpose flour
- 1/4 teaspoon kosher salt
- 3/4 cup finely chopped sliced almonds (chop then measure)
- 1 egg (beaten)
- 1/2 cup course turbinado sugar
- 6–8 ounces semi-sweet chocolate
- flaky sea salt (optional, for sprinkling)
- extra almonds (optional, for sprinkling)
- Brown the butter. First, set out a medium heatproof bowl. In a light colored skillet or saucepan, melt half the butter (1 stick) over medium heat. Continue cooking, stirring, until butter begins to brown. This usually takes 3-5 minutes. Watch the butter closely so it doesn’t burn. Immediately pour into bowl and chill back to room temperature – either in the freezer for 10ish minutes or in the fridge for longer.
- In a large bowl with hand mixer or stand mixer with paddle attachment, beat together the remaining room temperature butter, brown butter, brown sugar, and vanilla. Mix until creamy and combined.
- Add the flour and kosher salt and slowly mix until combined. Stir in the almonds. You should be able to squeeze the dough into a ball. If it seems too dry, you can add a teaspoon of water (see note).
- Place the dough on a large pieces of plastic wrap. Shape into a log – about 12 inches long and 2 inches in diameter. Wrap dough tightly in the plastic wrap and chill in the fridge for at least 2 hours and up to 5 days.
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper or silicone liners.
- Unwrap the dough and brush with the beaten egg. Roll in the course sugar, pressing to coat. Use a sharp chef’s knife to cut the log into 1/2 inch slices. The trick is to cut in one quick motion. Do not saw back and forth. If the cookie dough cracks, you can press back together with your fingers.
- Place the dough slices on the baking sheet and bake for 13-15. The edges will be lightly golden brown. The cookies will be set and if you peak at the bottom of one, the bottoms will also be lightly golden. Allow the cookies to cool on the baking sheet.
- Melt the chocolate and either drizzle over the cookies or dip the cookies (carefully so they don’t break). Sprinkle the chocolate with a little flaky sea salt and a few almond pieces.
- Place baking sheets in the fridge (or outside if it’s cold!) so the chocolate can harden. Store the cookies in an airtight container. I prefer to keep them in the fridge so that the chocolate doesn’t get soft if the kitchen heats up, but they are best served at room temperature.
To Freeze: slice the chilled log into cookies, then rewrap the log and freeze for up to 3 months. To bake, allow the cookies to thaw on the baking sheet for 5-10 minutes, then bake as directed (they might need an extra minute or two).
For Dry Dough: if the dough feels at all dry or crumbly, add a teaspoon of water at a time until the dough can hold together when squeezed into a ball.
- Category: Dessert
- Cuisine: American