Browned Shortbread

1a. Preheat oven to 325ºF.
1b. Brown the butter: Place the butter in a small saucepan over medium heat. The butter will begin to bubble and foam. After a while the foam will begin to turn golden brown and fall to the bottom. When this happens, and just as the butter starts to smell nutty, remove it from the heat and whisk until all of the butter is golden brown. Let the butter cool for 5-10 minutes.

2. Beat the browned butter and brown sugar together for a couple of minutes to thoroughly incorporate and to cool the butter. When the butter has cooled to lukewarm, beat in the egg.

3. Fold in the flour until the batter forms a ragged ball.

4. Fold in the almonds and cranberries (or other toppings; this is also really great with crystallized ginger).

5. Press the dough into one large piece in a cookie sheet. To get thin cookies, separate the dough into two pans. Make sure the layer is smooth and even. Pinch the edges to hold them together. Dock the dough all over with a fork. Score the shortbread into the shapes you want.

6. Sprinkle the top with sugar.

7. Bake at 325ºF for 8-10 minutes, or until the edges are golden brown.

8. Let cool for about 5 minutes in the pan, then break along the score lines and let cool on a rack.