Brown Butter & Sage Shortbread

Brown the butter following this guide, and then transfer to the bowl of a stand mixer fitted with a paddle attachment. Allow butter to cool to room temperature (no higher than 75°F). Spray a Suvie pan with cooking spray and line with parchment.

In a medium bowl, whisk together 2 tsp minced fresh sage and 1 cup all purpose flour; set aside.

Once the butter has cooled, add ¾ cup granulated sugar, 1 tsp vanilla extract, ½ tsp table salt, ¼ tsp baking soda, and ¼ tsp baking powder to the butter and mix on medium speed until light and fluffy, about 4-5 minutes.

Turn off the mixer and add the flour mixture. Mix on low for 1-2 minutes until combined. Transfer dough to prepared pan and press into an even layer. Place pan in the refrigerator for 30 minutes.

After 30 minutes, place pan in the bottom of Suvie, input settings and cook.

Remove pan from Suvie and allow to cool in the pan for 10 minutes before lifting out and cutting into pieces.