Comments on: brown butter brown sugar shorties

By: Holly

Holly — Thu, 04 Mar 2010 04:32:13 +0000

and by turned them down a little to 350*…. I really mean 300*F. Sorry!

By: Holly

Holly — Thu, 04 Mar 2010 04:29:56 +0000

I made these yesterday with little changes after reading the reviews: (1) The butter needed two hours to solidify in the fridge (2) I had to add a little less than 1/4 of a cup to the dough because it was really dry when I done mixing all the ingredients together and I couldnt form a proper log without it (3) I chilled the dough over night and baked them in the morning (4) and I turned the heat down a little to 350* F and baked them for 15 minutes. Everyone in my office loved them!

By: Sharon

Sharon — Mon, 01 Feb 2010 02:21:20 +0000

Hi All. Made these cookies this weekend. The dough surprised me once mixed… really seemed more like a cheesecake crust base than a cookie dough. However, worked through it mashing and forming into a log, wrapped in wax paper and chilled in fridge for a couple of hours. I sliced off a dozen and baked at 350. My cookies did not spread… at all. They baked up nice and the taste was pretty darn good. Hubby and I ate the whole dozen. Went back to night to make another dozen. Couldn’t get a cooke to stay whole to get to the cookie sheet. Baked up and as I tried to remove from sheet they pretty much just crumbled. We ate the crumbles… mostly with a spoon. They tasted just as great. I think next time I’ll make all the cookies the same day I make the dough as I wonder if the extra fridge time was too much. My houses still smells wonderful from the browning of the butter yesterday. I hope Heaven smells like browned butter, cinnamon and vanilla.

By: deb

deb — Wed, 20 Jan 2010 14:47:09 +0000

Hi S. — Yes, incorporating extra air can definitely do the trick with cookies. Glad you enjoyed them just the same.

By: S.

S. — Wed, 20 Jan 2010 01:43:32 +0000

I made these and while they didn’t melt into a puddle, they were very crumbly and sandy. I think part of it was maybe my butter was too cold/solid and therefore the brown sugar didn’t dissolve, resulting in the sandy-ness? And I think the crumbly part might be that I used a hand mixer who’s only speed is “super fast” so it might have aerated the dough more that it was supposed to (the dough looked “fluffier” than it probably should have). That’s my guess anyway.

Regardless, my mom loved these so I might try these again. Thanks for the recipe!

By: Claudia

Claudia — Mon, 28 Dec 2009 19:35:07 +0000

This is the second recipe I tried from smittenkitchen and the cookies were lovely. I am a novice to brown butter and I think I took my butter off the stove too soon – it smelled a little nutty and had a few brown specks but doesn’t look like the picture. Despite this, I followed the directions exactly and the result was an absolutely delicious batch of flavorful, buttery cookies that went over very well with my russian class. I am making them again today and hopefully I will be more brave when it comes to browning the butter.

Thank you for you wonderful website.

By: deb

deb — Wed, 23 Dec 2009 20:26:56 +0000

It puzzles me too! I wish I could get to the bottom of it.

By: trolley

trolley — Wed, 23 Dec 2009 19:50:18 +0000

unfortunately i read the caution afterwards. i’m an avid baker and actually went to baking school so i’m definitely not new to mishaps with recipes. i’ve also made all of your recipes with success but this one. i do make cookies like the alton browns chocolate chip cookie which uses melted butter and i actually make a brown sugar cookie that i use the melted butter almost warm so not sure if it was a fat problem. and i did cool the butter and put in the fridge for an hour or a little more. but it’s recipes like this one which leaves me puzzled b/c how does it work for some and not for others? hmmmm…now back to shoveling delicious buttery sand in my mouth!

By: deb

deb — Wed, 23 Dec 2009 15:37:08 +0000

There's a caveat at the end of this recipe that it hasn't work out for everyone and to approach it with caution. I've made them many times as instructed and they're always a dream-come-true. They are one of our favorite cookies. This post about preventing cookies from spreading might come in handy.

By: trolley

trolley — Wed, 23 Dec 2009 05:49:37 +0000

hey deb,
i know this is an old post but just want to say these were a disaster for me. i baked them forever and they came out sandy globs. i followed the recipe to a tee and somehow they just did not stick together. now what to do with a pile of cookie sand that tastes really amazing.