Comments on: brown butter brown sugar shorties

By: Joan

Joan — Thu, 29 Dec 2011 00:05:03 +0000

I’ve made these more times than I can count – they are my favorite cookie ever! I always add 1/2 cup if finely chopped pecans to the dough just before shaping it. Yumm!

By: Morgan

Morgan — Wed, 28 Dec 2011 19:24:47 +0000

Um I’m not sure what I did right, but these are WONDERFUL! The list of my “adapatations” (read: mistakes) to this recipe are manifold (using the cheapest “butter” possible, i’m not sure if this butter even browned?!, using light brown sugar, and quite possibly not letting the butter chill enough?) but for some reason, it came out like a dream. I love anything resembling a shortbread and these certainly did (mine could’ve used a BIT more sugar), but all-in-all these are, no question, a cookie I will make again (and possibly NEVER EVER share with anyone…. SO GOOD!)

By: Christine

Christine — Sat, 24 Dec 2011 02:41:05 +0000

Well, these WILL be on my Christmas cookie platter. Something different! And as I have butter browning on the stove right now, I’m in business! I think it would also make a wonderfull gift as they too can place dough in fridge until ready to bake when the mood strikes! These sound so good, can’t wait to try!! Thank you for sharing!

Happy Holidays and Peace to you and yours

By: saraccino

saraccino — Thu, 22 Dec 2011 22:46:49 +0000

I love this ones! I really really love the taste so much! I made my second batch today (the first was some weeks ago and now I make some for christmas).

Both times I had no problem. I made my log into a square ^^ and although they spread a little bit, they keep their shape (just the tiny bit a shortie always will spread).

I used either salted butter or sea salt crystals which I dissolved with the butter. I also changed to scraped out vanilla pulp. And also… I had some demerara syrup which I added.

I always mix per hand… they only thing I really take care of is to beat the butter while cooling every few minutes so it’ll be creamy…

And now I have to keep myself from eating them all alone ^^

Thanks so much for this recipe! :)

By: Dawn

Dawn — Thu, 22 Dec 2011 18:55:36 +0000

What an amazing cookie! My second sheet is just about to come out of the oven. Here are some tips:
- Let the browned butter get SOLID (it went about two hours+ in the fridge)
- After you add the flour, let the mixer go for a few minutes. It will look really sandy, then pebbly, then clumpy, then stop when the dough holds together. About 3-4 minutes. You’re going to think — this will never come together. Then it will, but you’ll need patience, and will still have to squeeze it and knead it a little bit (once it’s on the wax paper)
- turn half of the dough mixture onto a piece of wax paper and knead it into a dough that comes together, then roll into a log.
- Put the logs into the fridge overnight or chill them at least a few hours
- Slice it when it is still very firm — I left it out on the counter for maybe 5-10 minutes

These are divine!

By: shelly

shelly — Tue, 20 Dec 2011 17:24:06 +0000

I added an egg an used light brown sugar. the cookies turned out very nicely.

By: Stef

Stef — Wed, 14 Dec 2011 00:06:19 +0000

Hmmm. Out of 1 1/2 sticks of butter there was only about 3/4 tsp. of browned bits, if that. I use an electric oven with a convection setting. Might the hot air that circulates melt the butter before it has a chance to get a crust to hold it in? These virtually melted into lacy puddles. They didn’t even hold together when I cooled them before removing from the pan.
Guess I will try them again after the holidays. I love browned butter anything too.
Cookie swap this Friday – and I’m making Cucidati. Figs, dates, apricots, raisins, currants, handful of cranberries (because I had them), orange zest, OJ &, ta da! Orange liqueur. Warmed on the stove, tossed into a food processor and it has been ripening in the fridge for a few days. Then into a log surrounded with cookie dough and baked. Frosted (drizzled) and then the heck out of this house so I don’t eat them all!
Have a wonderful Holiday Season this year! Stef

By: deb

deb — Mon, 12 Dec 2011 18:05:11 +0000

Hi Stef — I almost always use cheap butter too, mostly because I want to make sure my baked goods will have the same outcome as anyone using everyday ingredients. The solids aren’t chunks or anything, just brown bits that sink.

By: Stef

Stef — Mon, 12 Dec 2011 01:36:15 +0000

Ok, I mixed the browned butter & brown sugar in the mixer until quite fluffy. Then added the rest and mixed until combined. The mixture was quite light in texture & color. I put it in some plastic, formed itinto a roll – and then into the fridge. Got quite firm and I sliced it and into the oven – 350. It all ended up very sandy & lacy, spreading thin. The only thing that might have had any variation is the butter. Hope this helps – It smelled heavenly and will make a great crumb crust!

By: Stef

Stef — Sun, 11 Dec 2011 19:58:13 +0000

Deb, I am making these today and after reading the comments was wondering about the butter that people were using.

When I melted the butter today to brown it there weren’t many solids to brown. I am wondering if using a cheaper brand of butter (I got a store brand as it was on sale) would make the difference? It would be almost like drawn butter – which would make it behave more like using oil.

Keeping my fingers crossed.