Imagine a cookie so decadent, so rich with nutty brown butter and sweet maple essence, that it transforms an ordinary afternoon into a gourmet experience. These Maple Brown Butter Shortbread Cookies aren't just a treat; they're a culinary journey that will elevate your baking skills and tantalize your taste buds with every delicate, buttery bite. Get ready to discover a recipe that promises to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt the butter slowly, stirring constantly, and watch as it turns a golden amber color with small brown specks. This process will take about 5-7 minutes and will create a rich, nutty aroma.
- Transfer the browned butter to a heat-safe bowl and refrigerate for 30-45 minutes until it solidifies but remains soft and spreadable. The butter should have a consistency similar to softened cream cheese.
- In a large mixing bowl, cream the browned butter with powdered sugar until light and fluffy, using an electric mixer. Mix for approximately 2-3 minutes to ensure complete incorporation.
- Pour in the maple syrup and continue mixing until the mixture is smooth and well combined. The maple syrup will add a deep, rich sweetness to the shortbread.
- Gradually sift in the all-purpose flour and salt, mixing on low speed until a soft, crumbly dough forms. Be careful not to overmix, which can make the cookies tough.
- Shape the dough into a log approximately 2 inches in diameter, wrap tightly in plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice into 1/4-inch thick rounds. Place cookies about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Rotate the baking sheets halfway through for even cooking.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can dust the cookies with additional powdered sugar or drizzle with extra maple syrup for enhanced flavor.
Tips
- Use a light-colored saucepan when browning butter to easily monitor the color change and prevent burning.
- Be patient during the browning process - the transformation of butter from golden to amber happens quickly, so keep a close eye on it.
- Chill the browned butter until it's spreadable but not completely solid for the best texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a sharp knife and measure your log carefully when slicing.
- Rotate baking sheets midway through cooking to ensure even browning.
- Let cookies cool completely before storing to maintain their delicate, crisp texture.
- Store in an airtight container at room temperature for up to 5 days for maximum freshness.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 12g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
