Happy Wednesday! We think there’s nothing better to break up the work week than a sweet treat, and this summery shortbread is no exception. Made with nutty brown butter and fresh peaches, it’s melt-in-your-mouth good…and super easy to make.
Peach-Brown Butter Shortbead
1 cup cold, unsalted butter
1 cup granulated sugar
1 tsp. baking powder
2 1/2 cups all-purpose flour
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
1 large egg
2 juicy, ripe but slightly firm peaches, pitted and thinly sliced.
In a saucepan, melt the butter over medium-low heat. The melted butter will foam, then become clear golden, and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom. Watch the butter carefully at the end, as it turns brown quickly. Chill in the freezer until solid but not completely frozen, about 30 minutes.
Position a rack in the middle of the oven and preheat to 375° F. Butter a 9-by-13-inch baking pan.
In a bowl, whisk together the sugar, baking powder, flour, cinnamon, nutmeg and salt. Using a pastry blender or 2 table knives, blend the solidified brown butter and the egg into the dry ingredients. The brown butter mixture will be crumbly. Pat three-fourths of the mixture into the bottom of the prepared pan, pressing firmly. Arrange the peach slices on top in a single layer. Crumble the remaining brown butter mixture evenly over the peaches.
Bake until the top is slightly brown and you can see a little color around the edges, about 30 minutes. Let cool completely in the pan, then cut into squares. Makes about 2 dozen.