It will take approximately 5-7 minutes to reach this point, but make sure to keep an eye on it throughout so it doesn’t burn. In a medium-sized saucepan over medium heat, melt the butter until it turns a darker caramel color and begins to emit a nutty smell. Lightly grease with butter or cooking spray. This will create a sling for easy removal. Line an 8 or 9-inch round tart pan with a removable bottom, or an 8-inch square pan, with aluminum foil that hangs over the sides. Personally, I love fleur de sel, and I think it’s ideal for baking! Measure out the butter, dark brown sugar, vanilla extract, table salt, all-purpose flour, and flaky sea salt as listed on the ingredients list. Tag on Instagram and hashtag it #EatFoodal Cooking By the Numbers… Step 1 – Measure Out Ingredients and Prep Tart Return to the oven and toast for 15 minutes.Place these on a baking sheet lined with parchment paper or a Silpat pan liner. Using a very sharp knife, slice into 12 triangular wedges. Carefully remove the sides of the tart pan, or lift the shortbread out with the aluminum foil sling that you created.Lightly sprinkle the surface with flaky sea salt, and place the pan on a wire rack to cool for 10 minutes. Remove the pan from the oven, but leave the oven on. Spread dough in prepared pan, and let sit for 2 hours. Add the brown sugar, vanilla, and salt, and stir to combine.Remove from the heat and transfer to a heat-proof mixing bowl. This will take approximately 5-7 minutes. Melt butter in a medium-sized saucepan over medium heat until it turns a darker, caramel color and emits a warm, nutty smell.You may use either a fluted 8 or 9-inch round tart pan with a removable bottom, or an 8-inch square pan. Line a baking pan with aluminum foil that hangs over the sides to create a sling.Let cool on the baking sheet for a minute before transferring to a cooling rack.If the edges of your cookies are browning AT ALL, they are done. When ready to bake, cut the dough into ⅜" thick slices, and bake on a parchment-lined baking sheet at 350 F for 10-11 minutes.Divide the dough into two parts, and roll in plastic wrap to form logs.Whisk together, then add to the wet ingredients and mix until just combined. In a separate bowl, combine the flour, cornstarch, and salt.Add the lime juice, again mixing until incorporated.Add the egg, mixing until fully incorporated.Combine the butter (make sure to scrape all of the brown flecks in, too!), brown sugar, lime zest, and vanilla seeds in the bowl of a stand mixer.Before continuing, bring the butter back to room temperature (it should still be solid, but not rock hard). As soon as the solids have browned, and the butter smells nutty, remove from heat and pour into a separate container. Once the crackling has subsided, stir continually and watch for browning. Stir and swirl frequently as the butter pops and crackles. In a shallow pan, melt the butter over medium heat.I wasn't that perfectionisty when I made these, so I just wrapped them in plastic wrap (which I found to work better than wax paper) and threw them in the freezer. These cookies are flecked with the brown butter, lime zest, and vanilla bean seeds! Yum! Roll this dough into a log, and if you're SUPER OCD you can fit that log into a paper-towel tube to hold a perfectly round shape. The smell alone is worth browning butter! I'm thinking I should probably do a post on my favorite brown butter recipes. I mean seriously, have you made brown butter yet? IT IS SO DELICIOUS. Last, but not least, I can't post a recipe for brown butter anything without gushing about brown butter. I'm all about lime (and it IS winter.), and these aren't shy on lime. These cookies are totally something I'd made mid-summer, so definitely not a Christmas-exclusive, but a GREAT (EASY) way to spice up your traditional holiday cookie spread. Okay, not really and extravaganza - but I thought you should get pumped up! I made these cookies last week and have not gotten over the texture and the LIME that basically assaults your tastebuds.
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