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!
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.
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!!!
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!
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.
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 :)
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Shannalee says:
December 15th, 2008 at 1:08 pm
Enough said. I’m making them right now.
kickpleat says:
December 15th, 2008 at 3:25 pm
i’m in the middle of a baking bonanza. i think i’ve got to make these immediately!
amy @ minimally invasive says:
December 15th, 2008 at 4:56 pm
Came here from Tastespotting, and all I can say is, how did you know? I DO want to make these tonight!
Hayley says:
December 15th, 2008 at 8:21 pm
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!
My Sweet & Saucy says:
December 15th, 2008 at 11:42 pm
I love brown butter flavoring!
Daily Spud says:
December 16th, 2008 at 8:05 am
Melt-in-the-mouth or what? They sound and look fantastic!
Jesse says:
December 16th, 2008 at 11:51 am
I think this just added itself to my Christmas cookie list – they look beyond fantastic.
Kevin says:
December 20th, 2008 at 1:07 pm
Those look good. I am going to have to try using brown sugar in my next batch of short bread.
Shannalee says:
December 22nd, 2008 at 12:59 pm
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.
Pam says:
February 19th, 2009 at 12:17 pm
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!
Melissa says:
May 28th, 2009 at 9:04 pm
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.
Tim says:
May 29th, 2009 at 11:28 am
I have made those brown sugar cookies! They are really good.
Steph says:
July 8th, 2009 at 1:39 pm
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!!!
Bon says:
November 21st, 2009 at 11:53 am
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!
Tim says:
November 22nd, 2009 at 10:27 am
Yes, Bon- These will last at least a week. Maybe two. Maybe longer. They have never lasted that long around here. Happy baking!
Judy says:
January 16th, 2010 at 11:49 pm
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!
Debren says:
August 9th, 2010 at 4:05 pm
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.
Tim says:
August 12th, 2010 at 8:54 am
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.
Rachel says:
August 14th, 2010 at 6:24 pm
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!
Emily says:
December 19th, 2010 at 12:32 am
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!
Christine says:
August 3rd, 2011 at 11:12 am
Love, love, love. Made as a gift and gone in an instant! As good as the burnt butter cookies in Cayucos.
Renee says:
December 7th, 2011 at 7:38 pm
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!
Tim says:
December 7th, 2011 at 9:08 pm
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.
Amy O. says:
February 4th, 2013 at 6:08 pm
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.
rb says:
February 11th, 2014 at 5:58 pm
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 :)
Tim says:
April 22nd, 2015 at 1:37 pm
Hi Tim–curious, why the note to “not refrigerate” here?