Brown butter adds a nutty flavour and lovely crisp texture to these shortbread cookies.

Ingredients

• 1 cup (250 mL) Lactantia^® Butter – My Country Unsalted Sticks, cut into cubes
• 2 tbsp (30 mL) Lactantia^® Purefilter 3.25% whole milk, cold
• 3/4 cup (175 mL) granulated sugar, divided
• 1/4 cup (60 mL) icing sugar, sifted
• 2 1/4 cups (550 mL) cups all-purpose flour, sifted
• 1 tsp (5 mL) vanilla extract
• Pinch salt
• 1/2 cup (125 mL) strawberry jam or jelly

Instructions

1. Heat butter in large skillet set over medium-high heat, swirling pan for 5 to 7 minutes or until butter stops frothing and turns light brown colour. Transfer to electric stand mixer; stir in milk. Refrigerate uncovered, stirring occasionally, for about 30 minutes or until firm.
2. Using paddle attachment, beat butter mixture, and granulated and icing sugar until light and fluffy. Add flour, vanilla and salt, beating on low speed for about 2 minutes or until dough comes together.
3. Divide dough into two portions; shape each portion into disk. Wrap and refrigerate for at least 1 hour.
4. Preheat oven to 325°F (160°C). Roll out each portion of dough between two sheets of parchment into 1/4-inch (5 mm) thick rectangle. Cut into 2-inch (5 cm) squares. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart.
5. Using fork, prick tops of each cookie twice. Bake one sheet at a time, for 18 to 20 minutes or until pale golden on the bottom. Let cool completely on baking sheet on rack. (Can be stored in airtight container for up to 1 week or frozen for up to 2 months.)
6. To serve, dollop 1 tsp (5 mL) of jam or jelly over each cookie.

Tip

Sprinkle coarse, turbinado or coloured sugar over cookies before baking.