Rye Brown Butter Shortbread Cookies
One Sarcastic Baker recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 TBS Unsalted butter ((142 / 5 oz))
- 2 Cups + 2 TBS King Arthur organic medium Rye flour ((225 g / 8 oz))
- 1/3 Cup Dark brown sugar, packed ((70 g / 2.5 oz))
- 1 tsp Baking powder
- 3/4 tsp Salt
- 1/4-13 Cup Milk ((28-76 g / 2-3 oz))
Instructions
- 1
Over medium heat, melt the butter until sizzling. Continue to cook, swirling the pan regularly.
- 2
Keep cooking until there is no more sizzling and the butter is a rich golden color and there is a layer of foam on top.
- 3
Remove from heat and pour into a medium-sized bowl. Allow to cool at room temperature for up to 10 minutes then place in the refrigerator to chill and slightly solidify (not solid).
- 4
Preheat oven to 400F and line two baking sheets with parchment paper.
- 5
Using your fingers or a standing mixer, stir together the flour, sugar, baking powder, and salt.
- 6
Add the chilled butter and work it into the flour mixture until crumbly.
- 7
Drizzle in the milk, just enough for the dough comes together (start with 3 TBS and add a TBS at a time).
- 8
Gather the dough into a bowl on a floured surface then roll it into 1/8"-1/4" thick.
- 9
Use your choice of cookie cutter or stamps to cut out the cookies, rerolling the scraps.
- 10
Transfer the cookies to the prepared baking sheets and bake for 7-12 minutes, depending on the size of your cookies, or until golden and dark around the edges.
- 11
Remove from the oven and let cool.