This recipe took a bit of work in the test kitchen because I forgot to reduce my sugar to make room for the honey and ended up with flat cookies. They were still tasty and got eaten 🙂 I tried again and got a buttery, dense cookie like you’d expect any shortbread to be. I even stunned myself (haha). These brown butter and honey shortbreads offer a surprisingly mellow bite. Also, brown butter rules.
Brown Butter & Honey Shortbread
Prep time: 45-60 minutes
Bake time: 10 minutes
Yields approximately 2 dozen
- 1 cup butter (two sticks)
- 5 tbsp confectioner’s sugar
- 2 tbsp honey
- 2 cups all purpose flour
- Brown your butter in a medium saucepan over medium heat until the first sign of browning. Remove from heat before completely brown and continue stirring to avoid burning the butter. Set aside and let cool, then refrigerate until hard.
- Preheat oven to 325ºF. Lined baking sheet with parchment.
- In a stand mixer, cream cooled butter and confectioner’s sugar, then add honey. Add flour slowly, a half cup at a time. Dough will look like sandy clay.
- Form the dough into a ball and roll out on a floured surface. Roll the dough flat to about 1/2 inch thick if using cookie cutters or form a log to be sliced. Optional: Refrigerate dough for at least 15 minutes so that dough will better hold its shape during baking.
- Use cookie cutters or slice dough, then place on cookie sheet about 3/4 inch apart and bake for 10 minutes or until edges are lightly golden. Let cool 5 minutes on cookie sheet and transfer to cooling rack.
**Tip for bringing dough together: Use spatula to press small amounts of dough against side of mixer bowl, then press those small amounts together into a larger ball. This will ensure that the dough will not fall apart while slicing or cutting.
**Cookies will stay fresh for two weeks in an airtight container.