Whenever I go to Europe the first thing I do is buy Digestives. I love that they are slightly sweet and a little savory and 100% delicious. So, I decided to try and mimic that incredible savory/sweet goodness and then slather it in chocolate. I have to say, they are pretty yummy!
Brown Butter Shortbread Cookies
5. Preheat oven to 375 degrees, and line cookie sheets with parchment paper.
Brown Butter Shortbread Cookies
Active Prep Time: 30 Minutes
Total Prep Time: 1 Hour
Servings: 2 Dozen Cookies
Ingredients
1 cup of Brown Butter (softened)
1 cup of Brown Butter (softened)
2 cups of flour
½ tsp of salt
½ cup sugar
1 tsp Vanilla
3/4 Cup Unsweetened Peanut Butter
3/4 Cup Confectioner's Sugar
2 Cup Dark Chocolate
3 Tbsp Coconut Oil
3 Tbsp Coconut Oil
Directions:
1. Create brown butter by placing the butter in a small saucepan and heat until the butter is melted, starts to froth, turns brown, and smells nutty.
2. Pour the brown butter into a heatproof bowl and place in the refrigerator or freezer to set.
3. In the bowl of a mixer, combine flour, room temp butter, sugar, salt, and mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough.
4. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min.
5. Preheat oven to 375 degrees, and line cookie sheets with parchment paper.
6. Take the cookie dough out of the refrigerator and roll out the dough to 1/4 inch thick and use a round cookie cutter, cut out cookie, and place on a parchment lined cookie sheet.
7. Bake for 10-12 minutes or until the edges turn light brown.
8. Pour the chocolate chips and the coconut oil into a microwave safe bowl and heat in 30 second increments until fully melted.
9. Now for the messy part! Place a piece of parchment under a cooling rack.
10. Dip the cookies into the melted chocolate and place the cookies on the cooling rack and let the chocolate set - I speed it up by putting the cookies in the refrigerator - and serve.
12. Enjoy!
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