Comments on: Brown Butter Shortbread

By: Tim

Tim — Thu, 08 Dec 2011 03:08:10 +0000

Hi Renee- To be honest, I haven’t tried leaving them longer. Should not be a problem. I would probably put them in the fridge and they may just need an extra couple of minutes of baking time.

By: Renee

Renee — Thu, 08 Dec 2011 01:38:41 +0000

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!

By: Christine

Christine — Wed, 03 Aug 2011 17:12:16 +0000

Love, love, love. Made as a gift and gone in an instant! As good as the burnt butter cookies in Cayucos.

By: Emily

Emily — Sun, 19 Dec 2010 06:32:52 +0000

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!

By: Rachel

Rachel — Sun, 15 Aug 2010 00:24:01 +0000

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!

By: Tim

Tim — Thu, 12 Aug 2010 14:54:13 +0000

Debren,
I am so glad you liked the cookies! I haven’t made these in a while and you inspired me to make them again.

By: Debren

Debren — Mon, 09 Aug 2010 22:05:54 +0000

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.

By: Judy

Judy — Sun, 17 Jan 2010 05:49:31 +0000

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!

By: Tim

Tim — Sun, 22 Nov 2009 16:27:43 +0000

Yes, Bon- These will last at least a week. Maybe two. Maybe longer. They have never lasted that long around here. Happy baking!

By: Bon

Bon — Sat, 21 Nov 2009 17:53:36 +0000

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!

By: Steph

Steph — Wed, 08 Jul 2009 19:39:39 +0000

Dreary rainy day…this is just what I need…dough is already prepped but I don’t think I can wait overnight. Am going to pop it in the oven early evening for a post-dinner treat. Thanks, Tim!!!

By: Tim

Tim — Fri, 29 May 2009 17:28:04 +0000

I have made those brown sugar cookies! They are really good.

By: Melissa

Melissa — Fri, 29 May 2009 03:04:27 +0000

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.

By: Pam

Pam — Thu, 19 Feb 2009 18:17:50 +0000

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!

By: Shannalee

Shannalee — Mon, 22 Dec 2008 18:59:43 +0000

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.

By: Kevin

Kevin — Sat, 20 Dec 2008 19:07:48 +0000

Those look good. I am going to have to try using brown sugar in my next batch of short bread.

By: Jesse

Jesse — Tue, 16 Dec 2008 17:51:43 +0000

I think this just added itself to my Christmas cookie list – they look beyond fantastic.

By: Daily Spud

Daily Spud — Tue, 16 Dec 2008 14:05:30 +0000

Melt-in-the-mouth or what? They sound and look fantastic!

By: My Sweet & Saucy

My Sweet & Saucy — Tue, 16 Dec 2008 05:42:14 +0000

I love brown butter flavoring!

By: Hayley

Hayley — Tue, 16 Dec 2008 02:21:47 +0000

These look incredible! I have yet to make a shortbread cookie, and I’m almost positive these will be on my recipe list for my annual Christmas Eve party…Thanks!