Wednesday, December 16, 2009
shortbread and sesame cookies
oh holiday baking.
I tried this recipe for shortbread that requires that you brown a part of the butter - it is delicious!!!
If you are going to try this, do not add all the flour at once... Use only what is needed, the dough should be slightly crumbly but should still hold together.
I also did some stuffed sesame cookies. They are quite cute.
I love the little chestnut surprise on the inside.
Brown butter shortbread
2 cups all-purpose flour
¾ cup cornstarch
¾ cups sugar, plus extra for sprinkling
¾ cup butter
Preheat the oven to 325F.
Sift the flour and cornstarch together in a bowl. Stir in the sugar.
Melt ¼ cup of butter in a small sauce pan over medium-high heat until browned. Remove from the heat and cool in the fridge, do not let the butter solidify.
Using a mixer, cream the remaining butter. Blend in the cooled brown butter. Add the flour mixture and blend on low-medium speed until dough forms. Chill the dough for 20-30 minutes.
Form the dough into small 1 ½ inch balls. Gently press the balls down, to form a thick disk and place on a baking tray lined with parchment paper. Bake the cookies for 12-15 minutes. Remove from the oven and sprinkle with the extra sugar. Cool cookies fully on the cookie sheet.