![]() Cool on baking sheets for 5-10 minutes, then transfer to wire rack to cool completely.Rotate sheets, top to bottom and front to back, halfway through. Bake 16-19 minutes until the shortbread is light and golden brown.Transfer to lined baking sheets, leaving 3/4-inch space between each cookie. ![]() Use pie wheel or chef's knife and ruler to cut sections. Dust the tops with granulated sugar. Cut into 1 1/2" by 2 1/4" rectangles by scoring dough horizontally 3 times to mark 2 1/4" sections and then vertically 5 times to mark 1 1/2" sections.If dough has become soft, refrigerate until firm (15 minutes should work). Remove dough from fridge and place between two sheets of plastic wrap.Line two baking sheets with silpat mats or parchment paper. Adjust oven racks to upper and lower third. Turn out from bowl using bowl scraper to incorporated any flour that may have been missed and shape into a 5-inch square on your work surface (I lined mine with plastic wrap).Add flour in two parts, mixing on low, about 15 to 30 seconds after each part, or until incorporated.Add vanilla and mix on low until incorporated, around 30 seconds.Add sugar, thyme, and salt, and mix on medium-low until fluffy, about 2 minutes.In stand mixer fitted with paddle attachment, cream butter until smooth.Remove butter from the fridge and let it sit until it's room temperature. Immediately pour butter into medium bowl and transfer to refrigerator to chill until solidified. Be sure to stir constantly and cook until butter is a deep golden brown, about 8 minutes. Melt butter in saucepan over medium-high heat. Typically used in savory dishes, thyme might not be everyone's first choice for these cookies (I think the lemon thyme is subtle and compliments them perfectly), so feel free to sub rosemary, lavender, sage, or any herb you find interesting. And the addition of lemon thyme, adds that extra something special. I mean, nutty brown butter cookies? I love me a good madeleine or a financier, so of course the wonderfully rich and tender cousin would be incredible. And while I now know (through my research) that we're not making the first ever brown butter shortbread cookies, I have to confess that for a minute, I truly did believe Jenn was a genius for coming up with the best idea ever. Guess what guys? Best shortbread of my life. And since we have some amazing lemon thyme growing in our herb garden, I had to include some of that as well. I was off to make some brown butter shortbreads. I recently asked her what her favorite cookie would be if she had a favorite cookie (Jenn isn't a cookie lover, insert *gasps* here) and she came back with something along the lines of "well, maybe a shortbread? No, maybe a brown butter shortbread even though I haven't had one yet, I'm sure it'd be good." And that was that. Yes, you heard right- brown butter AND thyme! And I wish I could take credit for the idea but I'll have give that to my good friend Jenn (not to be confused with yesterday's Jen). Let cool to room temperature.We're officially a third of the way into our 12 days and I can't think of a better way to celebrate than with these Brown Butter Thyme Shortbread Cookies. Rotate pans, and bake until light golden brown, about 7 minutes more. Using a 2-inch fluted round cutter, cut dough, and place on prepared pans. On a lightly floured surface, roll dough ¼ inch thick.Wrap dough in plastic wrap, and refrigerate for 20 minutes. Add confectioners’ sugar and reserved vanilla bean seeds beat until combined. Beat browned butter with a mixer at medium speed until creamy, about 2 minutes.Remove from ice bath let stand at room temperature until the consistency of softened butter, about 10 minutes. ![]() Wrap the log of dough up with parchment paper and chill in the fridge until very firm. Divide the dough in half and roll each into a log. For the dry ingredients, add flour, pumpkin pie spice, and salt. Continue stirring until slightly thickened, about 5 minutes. Then mix in the brown sugar, pumpkin butter, and vanilla. Pour browned butter into prepared bowl in ice bath stir in milk. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes.
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