The complex flavors of browned butter are delectable in these tender shortbread cookies.
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1 1/2 cups Land O Lakes® Butter
1/2 cup firmly packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/2 cup finely chopped cashews
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons Land O Lakes® Half & Half
Melt butter in 2-quart heavy saucepan over medium heat. Cook, stirring constantly and watching closely, 7-11 minutes or until butter just begins to turn golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour 1 1/4 cups browned butter into small bowl; pour remaining butter into another bowl. Refrigerate both bowls of browned butter 1 hour or until cool.
Heat oven to 350°F.
Combine 1 1/4 cups cooled browned butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Stir in chopped cashews.
Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake 10-13 minutes or until set. Cool completely.
Combine remaining browned butter, powdered sugar and vanilla in bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.
If dough is too soft, refrigerate for 1 hour before shaping and baking cookies.
Browning the butter brings out the flavor. Try it in one of these recipes.