Brown butter brown sugar shorties

Recipe from amandeleine
Ingredients
94g unsalted butter
1/4 cup packed brown sugar 
1/2 tsp pure vanilla extract
2/3 cups all-purpose flour
 
Direction
Cut butter into four or five pieces and cook butter in a small heavy saucepan over medium heat, stirring frequently, until it has a nutty fragrance and flecks on bottom of pan turn a light brown, anywhere from 4 to 7 minutes.
Tip: it helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning.
Transfer butter to a bowl and chill until just firm, about 1 hour.
 
Beat together butter and brown sugar with an electric mixer until pale and fluffy.
Beat in vanilla, then mix in flour and salt at low speed until just combined.
Spread the dough between two sheets of cling wrap and roll it out into 0.25 inch thickness.
 
Chill, wrapped in cling film, until firm, about 1 hour.
 
Preheat oven to 180°C with rack in.
Unwrap dough and cut into shapes using cookie cutter. 
Arrange dough discs 1 1/2 inches apart on an ungreased baking sheet.
Bake until surface is dry and edges are slightly darker, 10 to 12 minutes.
Let sit on sheet for a minute before transferring to a rack to cool. (Cookies will quite fragile at first, but will firm up as they cool.)
Note: dough keeps, chilled, up to 1 week, or in the freezer, up to one month. Cookies keep in an airtight container at room temperature 1 week.
 
Makes 18 cookies.
 
Will SHE make it again?
YES
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