Creme Brulee Shortbread Cookies (Print Version)
Buttery shortbread meets creamy custard with caramelized sugar topping
# Ingredient List:
→ Shortbread Base
01 - 1 cup unsalted butter, room temperature
02 - 2/3 cup powdered sugar
03 - 2 teaspoons vanilla extract
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon salt
→ Crème Brûlée Custard
06 - 1/4 cup granulated sugar
07 - 1/4 cup heavy cream
08 - 1/2 teaspoon vanilla bean paste or pure vanilla extract
09 - 2 large egg yolks
→ Caramelized Sugar Finish
10 - 1/3 cup granulated sugar
# Directions:
01 - Beat unsalted butter and powdered sugar in a large bowl until smooth and fluffy. Incorporate vanilla extract until fully combined.
02 - Sift flour and salt into the butter mixture. Mix until just combined and dough forms without overworking.
03 - Divide dough in half and shape into 2-inch diameter logs. Wrap tightly in plastic wrap and refrigerate for minimum 30 minutes.
04 - Heat oven to 350°F. Line baking sheets with parchment paper.
05 - Cut chilled dough logs into 1/2-inch thick rounds. Arrange on prepared baking sheets and bake 12 to 14 minutes until edges turn light golden.
06 - Whisk egg yolks, granulated sugar, heavy cream, and vanilla in small saucepan. Cook over medium-low heat, stirring constantly, 4 to 5 minutes until slightly thickened. Remove from heat and cool completely.
07 - Spread cooled custard onto center of each cooled cookie. Sprinkle thin layer of granulated sugar over custard. Torch sugar until golden and crisp. Let set 5 minutes before serving.
# Expert Advice:
01 -
- The contrast between the tender shortbread base and the crisp caramelized top creates an incredibly satisfying texture
- These feel fancy enough for dinner parties but are simple enough to make on a Tuesday evening just because you deserve something wonderful
02 -
- The custard thickening step requires constant attention because egg yolks can scramble if you walk away even for a minute
- Room temperature butter is absolutely essential because cold butter will not cream properly and your cookies will have a dense rather than tender texture
03 -
- Chill your dough logs in the freezer for 15 minutes before slicing if the dough seems too soft and is losing its round shape
- Turbinado or raw sugar creates an even crunchier caramelized top if you want extra texture contrast