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Rye Brown Butter Shortbread Cookies

Course Dessert
Cuisine American
Keyword rye flour recipes, rye cookies, rye flour cookies, shortbread cookies, brown butter shortbread cookies,
Servings 12 Medium cookies

Ingredients

  • 10 TBS Unsalted butter (142 / 5 oz)
  • 2 Cups + 2 TBS King Arthur organic medium Rye flour (225 g / 8 oz)
  • 1/3 Cup Dark brown sugar, packed (70 g / 2.5 oz)
  • 1 tsp Baking powder
  • 3/4 tsp Salt
  • 1/4-13 Cup Milk (28-76 g / 2-3 oz)

Instructions

Making the Brown butter

  1. Over medium heat, melt the butter until sizzling. Continue to cook, swirling the pan regularly.

  2. Keep cooking until there is no more sizzling and the butter is a rich golden color and there is a layer of foam on top.

  3. Remove from heat and pour into a medium-sized bowl. Allow to cool at room temperature for up to 10 minutes then place in the refrigerator to chill and slightly solidify (not solid).

  4. Preheat oven to 400F and line two baking sheets with parchment paper.

  5. Using your fingers or a standing mixer, stir together the flour, sugar, baking powder, and salt.

  6. Add the chilled butter and work it into the flour mixture until crumbly.

  7. Drizzle in the milk, just enough for the dough comes together (start with 3 TBS and add a TBS at a time).

  8. Gather the dough into a bowl on a floured surface then roll it into 1/8"-1/4" thick.

  9. Use your choice of cookie cutter or stamps to cut out the cookies, rerolling the scraps.

  10. Transfer the cookies to the prepared baking sheets and bake for 7-12 minutes, depending on the size of your cookies, or until golden and dark around the edges.

  11. Remove from the oven and let cool.