Comments on: Browned Butter & Rosemary Shortbread

By: Catherine

Catherine — Tue, 05 Oct 2010 23:55:11 +0000

Hi Julie! I made this just now and followed the recipe to a T. The batch smells delicious! I had it bake the recipe in a cake pan because the dough was too flaky to handle… it also needed more than a half hour to chill, so I’m wondering if you could offer any insight as to why this happened? I’m wondering if I should’ve let the butter cool longer? Use more/less butter and/or flour? Thanks!

By: Rebecca

Rebecca — Thu, 04 Feb 2010 01:36:10 +0000

These were really outstanding. My boyfriend didn’t like him (I blame his unsophisticated palate) but my oh my were these amazing. And more for me! Thanks fro posting!

By: Ashley

Ashley — Sat, 26 Dec 2009 23:42:38 +0000

These sound amazing! I love trying different kinds of shortbread and have never had one with browned butter.

By: Adam

Adam — Wed, 23 Dec 2009 03:13:31 +0000

If anybody is reading this blog and wondering if these might be good to make DO NOT DO IT!!! They are FAR TOO GOOD. It may lead to a serious shortbread baking spree After I made them I had to make a batch with cocoa and chili in place of rosemary (which was incredible btw)…next I’m going to make the imperial cheese recipe above…and then…and then…

By: Katharine

Katharine — Mon, 14 Dec 2009 02:28:44 +0000

I ate them. They are out of this world! You must make them for your friends!