Comments on: brown butter brown sugar shortbread

By: Christine

Christine — Thu, 04 Jan 2024 02:55:06 +0000

Heavenly! Devine Shortbread that put a big smile on my daughter in laws face! That is hard to do! Thank you, Deb!

By: shelly wolf

shelly wolf — Wed, 03 Jan 2024 18:35:33 +0000

So thrilled to see a brown sugar shortbread recipe. A bakery I like serves it but only have a recipe that makes a HUGE batch. I am trying this tonight!

By: Leslie B.

Leslie B. — Sun, 31 Dec 2023 17:08:31 +0000

In reply to Cathy Norton. No! Please don’t!

By: Sharon

Sharon — Thu, 28 Dec 2023 23:09:51 +0000

In reply to Cara.

I made them as jam-filled cookies for Christmas. I flattened the dough into an 8×12 pan and baked for 30 minutes, then instead of using a knife to cut it, I used a rectangular cookie cutter/stamp that makes an indentation in the middle for jam (from this set: https://www.williams-sonoma.com/products/williams-sonoma-thumbprint-cookie-stamps/). That gave me 3 rows of 7 cookies in the pan; I filled half with apricot jam and half with raspberry. Returned them to the oven for 20 minutes to finish baking, and then pulled them out and let them cool fully before separating the cookies. Worked great, and delicious!

By: Amanda

Amanda — Thu, 28 Dec 2023 13:05:07 +0000

In reply to Amanda. Adding to my comment the next morning, because I figured it out: all my mistakes were in fact user error! Most of the crumbliness is just on the top of the shotbread, where my separation indents were a mess. (Next time, I will make sure to take more care when doing that! Perhaps a knife run under hot water between indents, and pressing everything down more?) I also did a total bake time of closer to 50 minutes, and that last 15 to 20 minutes could/should really have been "10 minutes, then shut the oven off entirely, leaving the shortbread inside for no more than 10 minutes before taking out to cool. So the next morning result is a little browner and more solid that expected, but this shortbread is still *incredibly* tasty, I will be eating the entire pan before New Year's Day, and I have zero regrets about that :D

By: Amanda

Amanda — Wed, 27 Dec 2023 23:05:33 +0000

Somehow, even after reading the directions multiple times, and following them as exactly as I could…this turned into a crumbly mess. A delicious, sugary, buttery mess, don’t get me wrong, and I am 100% sure that it’s user error.

I guess that just means I’ll have to make these again next week!

By: Diana

Diana — Wed, 27 Dec 2023 15:31:30 +0000

In reply to deb. I have a question about this--I made a batch that was delicious but I don't think I baked them long enough. They were kind of soft-ish. So the texture *is* supposed to be crunchy? I want to try again and bake for longer

By: Amanda

Amanda — Wed, 27 Dec 2023 07:48:56 +0000

I made these gluten free, and they are so good! I used Bob’s Red Mill 1-to-1. According to the weight on the bag, 2 cups + 3 tablespoons of flour should weigh just shy of 325g, which is what I used.

These came out tender, sturdy, just a bit flaky (in a really good way), and so very flavorful. Love love love!

By: Laura C

Laura C — Wed, 27 Dec 2023 00:53:44 +0000

In reply to Jenn. Oh boy why was the butter frozen?

By: Jenn

Jenn — Tue, 26 Dec 2023 20:00:40 +0000

Failed at this right out of the gate. Getting frozen chunks of butter to blend in a stand mixer–without butter flying out–is impossible. I might try again with the food processor.