The complex flavors of browned butter are delectable in these tender shortbread cookies.
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.
Explore reviews fromour online community
These are the best cookies. The browning of the butter is the key. I am going to try toasting the cashews as well next time. I can't imagine these being any better but it can't hurt.
I have made these cookies 3 times with the same results every time. While they are baking the butter oozes out all around the cookie and the dough flattens. This is the only cookie I have trouble with. Although, my family request them they are a disaster to look at. I have been very careful to follow the recipe but it seems there is too much butter in them. Can you please help me remedy this problem.
Yesterday I re-tested these cookies. The firs thing to do is to brown the butter, divide it as the recipe directs and then chill it. It is important to make sure the butter is chilled. When mixing in the chilled butter it should not melt down. It did not melt down when I made this cookie. When baking with butter that is too soft or warm the cookie will flatten. This is a real rich shortbread cookie and so it may seem like there is a high ratio of butter but really it is not too high for a shortbread cookie.