(cooking time: 2 hr; yields 2 dozen cookies)

  • Unsalted butter – 2 sticks ( 1 cup)
  • Powdered sugar – ½ cup
  • All-purpose flour – 2 cups, sifted
  • Kosher salt – ¼ tsp


  • Start with preheating oven to 300°F/150°C/Gas Mark 2.
  • Add butter to a small skillet, let melt over medium heat. Continue heating and stirring until begins to brown. It will take about 6 minutes, but make sure it does not burn. Use a fine sieve to strain browned butter into a small bowl, cover and chill for 30 minutes until sets to firm.
  • Beat chilled butter with powdered sugar using an electric mixer on medium-high speed for about 2 minutes. The mixture should become creamy and paler in color.
  • Turn the mixer speed down to low; beat in sifted flour and salt until just blended. Make sure you do not overbeat.
  • Line the working surface with paper parchment. Place dough on parchment, top with another sheet of parchment and roll out keeping a rectangular shape to a thickness of 1/2 inch.
  • Remove top parchment sheet. Transfer the dough onto a rimmed baking sheet together with the bottom sheet of parchment.
  • Pierce the dough rectangle with a fork at 1-in intervals. Bake for 30 minutes, rotate, bake for 30 minutes more until firm and golden-brown.
  • Cut into strips and then crosswise into thirds while still warm. Set aside to cool to room temperature.
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