- 2 sticks (1 cup) unsalted butter*
- 1/2 cup packed light brown sugar
- 1/2 vanilla bean, seeded
- 2 1/4 cups (280 grams) all-purpose flour**
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 cup bourbon
- icing sugar (optional)
- Brown butter: Melt butter in a large saucepan over medium heat. Cook, stirring occasionally, until butter solids (the bits that separate in the bottom of the pan) turn a deep amber colour, about 7 to 8 minutes. Watch this closely, as the butter can burn very quickly if not careful. Remove from heat and let cool for 15 minutes.
- Line a heat-proof container with plastic wrap or aluminum foil. Pour brown butter into container, then refrigerate for at least 2-3 hours or overnight, until butter has returned to its solid state.
- Remove from refrigerator and bring to room temperature, then dump into a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed for 1 to 2 minutes or until light and fluffy and no visible chunks remain.
- Add brown sugar and continue to beat for 1 to 2 minutes more. Add vanilla bean seeds and mix until incorporated.
- In a bowl, whisk together flour, cornstarch, and salt until evenly blended. Add dry ingredients to butter mixture and mix on low speed until almost incorporated.
- Add bourbon and mix on low speed until mixture comes together into a crumbly dough. Do not overwork the dough.
- Divide dough into two portions, then place in the centre of a sheet of plastic wrap, forming into a 10-inch log. Roll tightly with plastic wrap. Repeat with remaining dough. Refrigerate for at least 3 hours or overnight, until firm.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
- Remove logs from refrigerator; remove and discard plastic wrap. With a sharp knife, cut into 3/8-inch-thick slices and arrange on baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 10 to 12 minutes or until cookies are set and bottom edges are light golden brown. Let cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
- Dust with icing sugar (optional). Cookies will keep, stored in an airtight container, for up to 1 week.
Originally by: Lindsay