Just wanted to pop in and tell you I made these and loved them. They tasted just like—well, you know those blue tins of Danish butter cookies stores sell this time of year? I always loved the pretzel-shaped, sugar-topped ones best. These taste just like them.
This is the recipe (and photos) that initially drew me to your blog, and I finally got around to making these last night. Wow- Dee-licious! The combination of salt and buttery sweetness reminds me of salted caramels! Will be a permanent part of my recipe box!
That’s so funny – those are some of my favorite ingredients too! Just add caramel to that. Have you ever made the Brown Sugar Cookies from Cooks Illustrated? Those are my favorite cookies of all time – i like to add a little Fleur de Sel on top of them after they come out of the oven. Sooooo good.
These look absolutely delish…I’m adding them to the family Christmas cookie roster! One question, though – do you know how long they will last (I mean if they don’t get gobbled up)? Most shortbread cookies will last for a couple of weeks on the counter if they’re well wrapped…most times they’re even better after a couple of days. Do you know if these will hang in there that long? Do you think I could freeze them after baking? I just need to get a jump on our family cookie day and want to know how far in advance I can make them. Thanks very much!
I made this today and they were really delicious! I made them in a 4″X14″ rectangular pan with a removable bottom and a 4″ round tart pan. I cut the ones in the rectangular pan into triangles and the one in the small tart pan into 4 wedges. They were just so tasty and pretty. I think the resting overnight does something important to the consistency. I will definitely make them again!
I made these yesterday to bring to a staff meeting today. When the staff meeting was cancelled, there was almost a mutiny because no one wanted to miss the treats. I carried the tray around and was met with “ooohs,” “aaaahs,” and a variety of “scrumptious,” “oh my GOD!” and “holy cow, this is GOOD.” Thanks for sharing the fabulous recipe. It’s now part of my repertoire.
Holy YUM. My second batch of these are in the oven as we speak. They melt in my mouth, they are so ridiculously good. Thank you thank you thank you for this recipe. I absolutely adore it. I will be making these again and again, I’m considering drizzling this batch with some chocolate – yum!
I’m going to make these in two versions for homemade “twix-ish” bars. One version just as published with no turbinado sugar and cut into sticks, with lavender caramel and milk chocolate. The other one, no T. sugar, with smashed espresso beans, almost burned caramel and dipped in dark chocolate. Will post about the results. Thanks for the recipe!
I have just finished laying the cookies to rest overnight – they smell unbelievably good. Can you tell me though – if I can’t bake them until tomorrow night – is it ok to leave them out all day tomorrow as well, or should they go in the fridge in the morning. Thanks so much for this recipe!
I’ve made these several times before, and just made them again the other day at my boyfriend’s insistence. I so often get distracted by more “fancy” baking that it’s easy to forget just how fantastic something this simple can be. These really are special cookies. Thank you so much for the recipe.
oh my. these were delectable and have been well-received by my co-workers. the flavor reminds me a lot of british flapjacks. in fact, I couldn’t resist tossing in 1/4 cup oats, and they still turned out great. thanks for sharing the recipe! I ended up getting Pure Dessert over the weekend :)