Brown butter brown sugar shortbread from Smitten Kitchen by Deb Perelman

  • dark brown sugar
  • unsalted butter
  • Show all ingredients...
  • Serves : 24-36

  • EYB Comments

    Can substitute vanilla extract for vanilla bean paste.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla bean paste.

  • elysedc on December 19, 2025

    absolutely delicious. could potentially make a bit thinner for more cookies- the thick slab it bakes up reminds me of a shortbread/blondie hybrid. regardless, it’s SO good. it’s not as crisp as other shortbreads, prob due to brown sugar. I want to take this further down the path of browned/toasted. toasting the flour seems redundant as it’s in the oven for almost an hour, but I will keep thinking…

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