During the holidays I like to find and create new baked treats to share, of course, but I also really enjoy revisiting the classics. Last weekend I was craving some good old fashioned shortbread cookies, but with a brown butter twist. Unless you’ve been under a rock, you’re surely aware of the brown butter craze sweeping over the foodie world and that I am enthusiastically taking part in it.
Since shortbread is essentially three ingredients and butter is the clear star, I knew that a brown butter twist would be fantastic. I also figured that it was a good opportunity to splurge for a higher quality butter, like Kerrygold, which is higher in fat and produces an even richer and more crumbly cookie. I can guess what you’re thinking. You’re seeking out a butter that is higher in fat? I promise, it’s worth it.
These cookies are a perfect mid-afternoon snack with a cup of coffee or tea. But if you can’t wait and end up having a few for breakfast I’ll completely understand.
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