Lindsay // loveandoliveoil.com //
BOURBON, BROWN BUTTER, AND VANILLA BEAN SHORTBREAD COOKIES makes 30 cookies
2 sticks (1 cup) unsalted butter ½ cup packed light brown sugar ½ vanilla bean, seeded 2 ½ cups all-purpose flour 2 tablespoons cornstarch ¹/8 teaspoon salt ¼ cup bourbon 1. Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until butter solids (the bits that separate in the bottom of the pan) turn a deep amber color. Watch this closely, as the butter will go from brown to burnt very quickly if you’re not careful. Remove from heat and let cool for 15 minutes. 2. Line a heat-proof container with plastic wrap or aluminum foil. Pour brown butter into container, then refrigerate for at least 2-3 hours or overnight, until butter has returned to its solid state. Remove from refrigerator and let sit at room temperature for 15 minutes, then dump into a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed for 1 to 2 minutes or until light and fluffy. Add brown sugar and continue to beat for 1 to 2 minutes more. Add vanilla bean seeds and mix until incorporated.
In a bowl, whisk together flour, cornstarch, and salt until evenly blended. Add dry ingredients to butter mixture in 2-3 additions, and mix on low speed until incorporated. After about half of the dry ingredients have been added, mix in bourbon, then add remaining dry ingredients and beat until mixture comes together into a crumbly dough. 3. Divide dough into two portions, then place in the center of a sheet of plastic wrap, forming into a 10-inch log. Roll tightly with plastic wrap. Repeat with remaining dough. You should end up with two 10-inch logs approximately 1-3/4 inches in diameter (about the size of a paper towel tube). Refrigerate for at least 3 hours or overnight, until firm. You can place the logs in a paper towel tube if you like, which will help them keep their round shape when refrigerated. 4. Preheat oven to 350°F. Line two baking sheets with parchment paper or a silicone mat. 5. Remove logs from refrigerator; remove and discard plastic wrap. With a sharp knife, cut into 3/8-inch-thick slices and arrange on baking sheets, leaving about 1 inch of space between each cookie. Bake for 10 to 12 minutes or until cookies are set and bottom edges are light golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Cookies will keep, stored in an airtight container, for up to 1 week.