Browned Butter and Cranberry Shortbread

Preparation info
  • Yield:

    690 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Milk solids 30 g 1.06 oz 4.35%
  • Butter, soft


  1. 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.
  2. 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