peach shortbread squares

Remember these muffins from last September?  And how I posted a recipe when peaches were almost out of season.  Well, I've done it again.  I'm bringing you another peach recipe in September.  What is with me?  I won't mention how I am considering posting a blueberry yogurt popsicle recipe from last week.  I'll wait and see how the month turns out.  If we have another hot spell you might just see them appear here.

These squares are perfect for baking on a cool day.  And I think they'll make a great back to school treat.

The first step is making browned butter.  I've done this in a number of recipes and love the nutty smell.  It really is easy.  You just need to be watching your butter so it doesn't turn from nutty to burnt.  If you choose to skip this step to save time, make sure your butter is cold.

Yes, I suppose I like things in neat little rows.  What can I say?  Peaches look better this way.

Peach Shortbread Squares - adapted from Smitten Kitchen

1 cup unsalted butter
1 cup white sugar
1 teaspoon baking powder
3 cups minus 2 Tablespoons all purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 egg
4 peaches, peeled and sliced

Brown your butter:  Melt the butter in a medium saucepan over medium-low heat.  It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.  Stir the melted butter frequently, scraping up any bits from the bottom as you do.  Watch it carefully to make sure it does not burn.  Let cool slightly and place it in the freezer until solid, about 30 minutes.  I placed mine in a plastic container before cooling in the freezer.

Preheat the oven to 375 degrees.  Butter or spray a 9 x 13 inch pan.

In a medium bowl, combine the sugar, baking powder, flour, salt and spices with a fork.  Use your fingertips to blend the solidified brown butter and egg into the flour mixture.  It will be crumbly.  Pat 3/4 of the crumbs into the bottom of the prepared pan.  Press firmly.  Arrange the peach slices over the base.  Scatter the remaining crumbs evenly over the peaches and bake for 30 minutes.  The top will be slightly brown and you will see a little colour around the edges.  Cool completely in the pan before cutting into squares.