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Bourbon Shortbread


  • 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)


  1. 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.
  2. 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.
  3. 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.
  4. Add brown sugar and continue to beat for 1 to 2 minutes more. Add vanilla bean seeds and mix until incorporated.
  5. 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.
  6. Add bourbon and mix on low speed until mixture comes together into a crumbly dough. Do not overwork the dough.
  7. 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.
  8. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
  9. 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.
  10. 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.
  11. Dust with icing sugar (optional). Cookies will keep, stored in an airtight container, for up to 1 week.

Originally by: Lindsay

(Grabbed from: