Browned Butter and Cranberry Shortbread

Name: Browned Butter and Cranberry Shortbread
Yield: Yield: 690 g/1 lb 8.32 oz
Cuisine: United States
Ingredients: Dried cranberries, finely chopped 100 g 3.52 oz; Salt 5 g .18 oz .72%; Butter, melted 60 g 2.12 oz 8.7%; Rice flour 35 g 1.23 oz 5.07%; Milk solids 30 g 1.06 oz 4.35%; Butter, soft 210 g 7.41 oz 30.43%; Sugar 105 g 3.7 oz 15.22%; All-purpose flour 245 g 8.64 oz 35.51%

Preparation info

Yield:
690 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Milk solids 30 g 1.06 oz 4.35%
Butter, soft

Americas
United States
Dessert
Vegetarian

Method

Toast the milk solids in a sauté pan over medium heat, stirring with a wooden spoon to obtain an even browning. Once they are toasted (aromatic and brown), let them cool at room temperature and grind them to a fine powder.
Put the soft butter and sugar in the bowl of an electric mixer fitted with a paddle attachment. Mix them on medium speed until they are even