Monday, October 28, 2013

Shortbread Saturns

If you can think of a better name... submit it!

Remember my burnt butter, fried banana banana bread?  If you do, you know I have a sick and twisted brain when it comes to baking.  While baking this weekend I wanted to make something extra special for a cousin who recently had a beautiful little baby.  Enter Saturn Shortbread.

 Melt in your mouth shortbread with burnt butter icing...... 
These sweet little cookies are so easy to make but have a BIG taste.


1 cup of butter, room temperature
1/2 cup icing sugar
1/4 cup corn starch
1 1/2 cups flour

Cream butter and sugar together until light and fluffy.  Add corn starch and flour and continue to mix well.  It will seem crumbly for a while, but the butter will continue to warm and you will end up with a dough similar to a fondant.  

Line a baking sheet with parchment paper.  I used a melon baller to scoop out perfect bite sized cookies.  If you don't have one, make one inch balls and gently press down.  This shortbread is VERY crumbly when baked, so don't make your cookies too big or they won't hold together.  Bake 10-12 minutes, until the bottom edges are just brown, in 375 oven.

While cookies are cooling, start the icing.

Brown 1/4 cup butter in sauce pan.  It should look something like this when finished.  

To brown your butter, simply melt butter on high heat and keep on stove until it smells like caramel and is a rich brown colour.  You may need to swirl the pan while browning to avoid burning and to brown evenly.

Let butter cool and add

1 cup icing sugar

This will make a crumbly mixture, to which you can add heavy cream or milk until desired consistency.  I added 1tbsp to make a thick icing that would hold its shape in between the cookies.  

*Makes 12-15 sandwiches*

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