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["Preheat oven to 300u00b0F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.", "Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).", "Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8x6"" rectangle about 1/2"" thick.", "Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1"" apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55-65 minutes.", "Cut shortbread lengthwise into 1"" strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.", "Cookies can be made 2 days ahead; cover and store at room temperature."]
