Description

Experience the sophisticated depth of browned butter combined with the rich, nutty crunch of cashews in these exquisite shortbread cookies. Topped with a velvety browned butter glaze, they offer a perfect balance of crisp texture and melt-away tenderness.

Ingredients

1 1/2 cups unsalted butter
1/2 cup packed brown sugar
2 cups powdered sugar, divided
1 3/4 cups all-purpose flour
1/2 cup finely chopped cashews
1 1/2 teaspoons vanilla extract, divided
1-3 tablespoons half & half
24-30 cashew halves, for garnish

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Instructions

Melt the butter in a heavy saucepan over medium heat, stirring constantly for 7-11 minutes until deep amber and nutty; measure 1 1/4 cups for the dough and reserve the rest for frosting, then refrigerate both for 1 hour.
Preheat your oven to 350°F (175°C) and position the rack in the center.
Beat the 1 1/4 cups of chilled browned butter with brown sugar, 1/2 cup powdered sugar, and 1 teaspoon vanilla until pale and creamy.
Gradually mix in the flour on low speed until just combined, then gently fold in the finely chopped cashews by hand.
Roll the dough into 1-inch spheres, place on an ungreased baking sheet 1 inch apart, and bake for 10-13 minutes until the bottoms are light golden.
Whisk the reserved browned butter with 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, and enough half & half to reach a spreadable consistency; frost cooled cookies and top each with a cashew half.

Notes

For the best results, do not rush the cooling process of the browned butter; it must be solid enough to hold air when creamed with the sugar. If the dough feels too soft to roll, chill it for 15 minutes before shaping to prevent excessive spreading in the oven.

Prep Time: 1 hour 20 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: British