Brown Butter Almond Shortbread Cookies
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! Not to mention the sprinkle of flaky sea salt and chopped almonds to bring it all together and makes them presentation ready. The brown butter is the star of the show and adds a perfect rich, nutty flavor. These will become a new holiday cookie tradition!
Why I love these Almond Shortbread Cookies:
- Slice and Bake – Roll the cookie dough into a log, chill, and then just slice the log. Super quick and easy and you’re left with uniform cookies.
- Brown Butter – Need I say more? Browning half of the butter adds a wonderful nuttiness and richness to these cookies. It’s such a game changing ingredient in cookies.
- Chocolate Dipped – I love to either dip or drizzle the shortbread cookies with melted chocolate. It really takes them over the top. BUT, if you aren’t a chocolate lover or need to save some time, you could skip. The cookies are fantastic as is.
- Raw Sugar Edges – After the cookie dough log is chilled, brush it with a beaten egg and roll in raw turbinado sugar. Doing this gives each cookie a slightly crispy sugary edge. It’s such a nice touch.
- Make Ahead Friendly – The cookie dough needs to chill in the fridge before slicing. It requires a minimum chill time of 2 hours but can chill for up to 5 days. Making this a perfect option to prep in advance.
BROWN BUTTER TIPS!
- The #1 tip is to watch the butter closely! It can go from perfectly browned to burnt quickly.
- Use a light colored pan! This makes it easier to see the color.
- Chop your butter into chunks. This aids in even melting.
- If you think your butter is burnt (some of the specks will be black and it will have a slightly burnt smell), then start over. Seriously. It will give your cookies an off flavor.
- Finally, Keep extra butter on hand! (just in case your batch burns…
Want another cookie using brown butter? These Brown Butter Sugar Cookies are also a must make.