Browned Butter Ginger Shortbread Recipes

Steps:

• Prepare an ice-water bath with a medium metal bowl set inside. Melt butter in a medium saucepan over medium-high heat. Continue to cook, stirring constantly, until deep golden brown, about 8 minutes. Immediately pour butter into bowl in ice-water bath and whisk in milk. Stir mixture constantly with a rubber spatula, scraping the sides of the bowl, until mixture begins to thicken, about 3 minutes.
• Remove bowl from ice-water bath and let stand until mixture thickens to the consistency of room-temperature butter, about 30 minutes.
• Beat butter mixture with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Gradually beat in confectioners' sugar and vanilla, and continue to beat for 2 minutes more. Reduce speed to low; beat in flour.
• Butter a 10-inch fluted tart pan with a removable bottom. Press dough evenly into bottom of pan using plastic wrap. (Make sure dough is flat; a small offset spatula may help.) Refrigerate, covered with plastic wrap, for 20 minutes.
• Preheat oven to 300 degrees. Cut through dough to make 8 wedges using a sharp paring knife and a ruler. Cut a round from the center using a 2 1/4-inch ovenproof cookie cutter; discard dough. Return cutter to hole. Prick wedges all over with a wooden skewer. Refrigerate, covered, for 20 minutes.
• Sprinkle sanding sugar evenly over shortbread. Bake, rotating pan halfway through, until golden brown, 55 minutes to 1 hour 5 minutes. Let cool in pan set on a wire rack for 5 minutes. Remove shortbread from pan, and cut along lines into wedges. Let cool completely on rack.

Steps:

• Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
• Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
• Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6" rectangle about 1/2" thick.
• Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.
• Cut shortbread lengthwise into 1" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.
• Do Ahead
• Cookies can be made 2 days ahead; cover and store at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• In a heavy two-quart saucepan, melt all the butter over low heat. Cook butter 8 to 12 minutes, stirring consistently, until butter solids at bottom of pan are a rich brown color and butter has a nutty aroma. Be careful not to burn the butter.
• Pour browned butter into a bowl; refrigerate until almost firm, about a half hour.
• In large bowl, with mixer at medium speed, beat sugar with cooled browned butter.
• Mix flour and salt into butter mixture by hand -- don't overwork the dough. It will be crumbly.
• Pat shortbread crumbs into pan of choice. I like to use a square pan.
• Bake shortbread 40 to 45 minutes, until browned around the edge. Watch carefully lest they burn. Let cool in pan on wire rack 10 minutes.
• Remove shortbread from pan to cutting board. While still warm, cut the whole in half, in half again, and in half again until you have small squares. These are rich, and shouldn't be large.

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
• Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
• When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
• Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don¿t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown.
• Cool to room temperature and serve.

Steps:

• Melt butter in saucepan over medium heat and do not take your eyes off it. Watch it carefully as it begins to separate and brown and smell richly nutty. Immediately remove from heat and allow to cool to room temperature.
• Cream the cooled butter and make sure to include all the rich goodness from the bottom of the saucepan.
• Add the icing sugar and slowly cream together.
• Add the flour and mix just until incorporated.
• Add the ginger and mix just until evenly distributed in dough.
• Turn the dough out onto an 18" x 12" sheet of parchment paper. Form into an 18" long and 1 1/2" diameter round or rectangular log. Wrap in the parchment paper and refrigerate for 2 hours.
• Working fairly quickly, remove from parchment paper and with a sharp knife slice into 1/4" disks or rectangles and place 1/2" apart on parchment papered baking sheets.
• Bake 8-10 min at 375°F (190°C) until bottoms are just turning golden.
• Cool on rack and keep in airtight container or freeze and serve as needed.

Steps:

• Mix flour to salt ingredients well.
• Cream butter and sugar together and add to dry ingredients.
• Fold in crystallized ginger. Mixture will be crumbly.
• Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
• Cut while still warm.

Steps:

• Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 9 1/2-inch springform pan.
• In a medium bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, rice flour, and ground ginger to make a soft dough. Stir in the crystallized ginger. Press the dough evenly into the prepared pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 12 wedges.
• Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut or break the shortbread into wedges, following the perforations in the dough. (The shortbread can be prepared up to 5 days ahead, stored in an airtight container at room temperature.)

Steps:

• Grind pecans in processor until coarse meal forms. Melt 1/2 cup butter in small skillet over medium heat. Cook until dark amber, stirring often, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Chill just until firm, about 1 hour.
• Preheat oven to 300°F. Whisk flour and salt to blend. Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on low speed just to blend.
• Transfer dough to sheet of parchment paper. Form dough into rectangle. Place second sheet of parchment paper over dough. Press or roll dough into 12x8- inch rectangle. Remove top sheet of parchment. Transfer dough on parchment to baking sheet. Using fork, pierce dough all over, spacing 1 inch apart.
• Bake shortbread until golden brown and firm to touch, about 55 minutes. Leaving shortbread on baking sheet, cut lengthwise into 8 strips. Cut each strip crosswise into quarters. Cool 10 minutes on sheet on rack. Transfer cookies to rack to cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Heat oven to 300 degrees.
• Prepare an ungreased 15 x 10-inch jelly-roll pan.
• Melt 1 cup butter in a heavy saucepan over medium heat; continue to cook stirring constantly and watching closely until the butter JUST starts to turn golden (about 4-6 minutes, the butter will get foamy and bubble!).
• Remove from heat and refrigerate for 7-8 minutes.
• In a large bowl combine the browned butter, brown sugar, powdered sugar and vanilla in a large bowl; beat at medium speed until well combined.
• Reduce the speed to low and add in all-purpose flour and cake flour; beat until the mixture resembles coarse crumbs.
• Press the dough into an ungreased jelly-roll pan.
• Prick all over with fork.
• Bake for 18-22 minutes or until set but not too brown.
• Cool 5 minutes.
• While the dough is still hot, slice into squares, rectangles, diamonds or triangles using a sharp knife.
• To make the glaze; in a heavy saucepan brown 3 tablespoons butter (this should take about 2-3 minutes) cool for 5 minutes.
• In a small bowl combine the browned butter with all remaining ingredients EXCEPT the water; beat or whisk add in enough water to create desired glazing consistancy.
• Drizzle over the COOLED shortbread.
• Let stand for 30 minutes.

Steps:

• Cream the 4 ozs butter with the sugar.
• Combine flour, 1 tsp. ginger, and baking powder; add to the butter mixture.
• Put into a greased shortbread pan (or a 7-8" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
• While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
• Pour the icing over the hot shortbread and let it cool a little.
• When the icing has cooled a bit, decorate the top with pieces of candied ginger.
• Cut shortbread into shapes (wedges or rectangles).
• Cool completely before removing from pan.
• *Note:You may leave out the candied ginger- some may find it too spicy, especially children.