Brown Butter Shortbread Cookie Sandwiches
Kevin is cooking
Kevin is cooking
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  • 1 cup butter ¾ powdered sugar 2 egg yolks, at room temperature 1¾ cup flour ½ tsp kosher salt ice cream of choice Instructions In a sauté pan on medium heat melt the butter. The butter will start to foam and gradually, browned specks will begin to form at the bottom of the pan and should have a nutty smell. Remove butter from the heat and refrigerate until firm or place in the freezer for 15 minutes until firm. Beat together the butter and powdered sugar, until lightened in color, and fluffy in the bowl of your mixer. Add the egg yolks, and mix until combined. Sift together the flour and salt into a medium mixing bowl, breaking up any clumps by pressing through the sieve if necessary. Add the dry ingredients to the mixer bowl and mix thoroughly until combined. Using a spatula, scoop the dough onto a piece of plastic wrap, and form into a 2 inch diameter log. Wrap tightly with plastic wrap, and freeze for 40 minutes. Preheat the oven to 350° F and line a cookie sheet with parchment paper or Silpat (silicone baking sheet). Unwrap the cookie dough log, and using a very sharp knife, cut into ¼-inch slices, and arrange on the baking sheet. Bake the cookies for about 11 minutes. Allow cookies to cool slightly and move to a cooling rack. Makes 32 cookies. Place a small scoop of ice cream on one cookie, top ice cream with another cookie and press down to sandwich. Serve immediately. 3.2.2807



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