Peach Brown Butter Shortbread
Cuisine: American
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
  • 2 cups (454 g) butter, unsalted
  • 6 cups (720 g) flour
  • 2 cups (200 g) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 6 peaches, pitted and sliced thinly
  1. Brown the butter: start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. Watch it - butter could burn easily!
  2. Preheat your oven to 375 F Convection.
  3. Grease a ½ sheet baking pan,18 by 13 in (46 by 33 cm) . I lined mine with parchment paper. Set aside.
  4. Mix flour, sugar, baking powder, salt, and spices in a separate bowl.
  5. Add flour mixture and solid cold browned butter to a food processor. Pulse until butter pieces are pea-sized.
  6. Transfer ¾ of the crumbly dough onto prepared baking sheet, distribute evenly, and press down firmly.
  7. Layer peaches evenly on top of the dough.
  8. Distribute remaining dough crumbles evenly over peaches.
  9. Bake for about 40 mins. Baking times may vary. Add additional time if you choose to bake without Convection. (Cover your cake with aluminum foil if top crumbs should turn to dark.)
  10. Let cake cool and cut into small bar sized pieces.
Please use organic and GMO-free ingredients for this recipe.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at