![\"Browned](\"http:\/\/bakingbites.com\/wp-content\/uploads\/2009\/12\/dsc_2872-1.JPG\")
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It’s hard to resist a good shortbread. It shouldn’t be too crumbly or too crisp, and it must have a rich butter flavor. This recipe makes just a small batch of shortbread that is pretty close to that good, middle-of-the-road shortbread that is well balanced, flavorful and should appeal to absolutely everyone.<\/p>\n
This shortbread uses melted butter, which I browned on the stovetop<\/a> to give it a toasty, nutty flavor that adds a lot of richness to the finished cookies. To be honest, skipping the browning step<\/a> doesn’t hurt the shortbread too much, but it doesn’t take much time and the results are well worth it. The recipe was inspired by\u00a0 some Dutch shortbread I had, which a Dutch friend made and shared with me. After a little bit of research, I was able to find some recipes similar to the shortbread she made online<\/a> and used those as a starting point for my version. The browned butter was an element that I couldn’t resist adding to enrich the overall flavor.<\/p>\n This shortbread is baked in a pie or tart pan and is cut into wedges to serve. It is good right away, but will also keep well in an airtight container for a couple of days.<\/p>\n