The dark brown sugar that is pictured looks like the organic brown sugar I have on hand, but in reading about using this type of sugar in baking, the advice is not to use it because the crystals are too large to break down. Stick to regular dark brown sugar?
I was eating my way through Scotland with lots of shortbread when you posted this recipe. I knew I had to make the cookies as soon as I got home. And I’m glad I did! Easy and delicious! Reminds me of pecan sandies. Thanks!
In the article you wrote: I called for light brown sugar, but here I used one-third dark brown sugar and two-thirds light brown sugar. That equals 1 cup of sugar, i.e., 1/3 dark + 2/3rds light brown = 1 cup.
Recipe printed calls for 2/3rds cup of sugar. Which is it?
These sound and look wonderful. My dad makes delicious shortbread, he went through a phase of adapting and perfecting his great aunts recipe. The best version had the edges coated with crumbled toasted (of course!) almonds and maybe brown sugar.
Given the recommendation they are best eaten on the same day I think I’d need to give lots away!
These look delicious! Though I laughed about the stand mixer - I have one but I don't often use it. But I'm European and I don't understand the American bakers seeming need to use it for everything!
Also I'm curious about the oyster rye bread with butter thing: were you talking about Brittany specifically as I'm a big oyster lover (Cancale no. 3 are my all time favourite) and in the 12 years my parents lived there I never once saw them served with rye bread and butter?
Will do! I have another recipe for this type of cookie, an anise seed sugar cookie that is baked flat. I will do that one first and see what I have to change up for the shortbread.
Ok, these look great, but it’s rhubarb season!! I will have to tuck this away for fall as I am so excited to bake with fruit for the next 4 months!! I do have your old cookbooks and maybe I need to start working my way through all those recipes...
Just after I read this I got an e-mail from Amazon offering me a $5 credit on several of your books! Are they spying on me? So I've just bought "Ready for Dessert."
Is this close to the best cookie ever? The Pan 'd amande? Look is similiar bur I can't imagine anything better. I make friends all over the world with those cookies - even made them for the vendange (grape harvest) in our Dordogne neighborhood and get invited back every year - with cookies in hand. Friends in St. Louis are hooked as well.
This recipe looks delicious. I live close to where the KitchenAid company is located here in Ohio. Dad got a mixer and offered to buy me one back when they were still made by Hobart. Unfortunately, I was young and didn’t realize the mistake of declining his offer. I bought one last year...not the same quality since Hobart doesn’t make them anymore.
I'm going to try your recipe! I've been experimenting with brown sugar shortbread cookies....while delicious, they were heavy! I think my ratios were a bit off. I did use toasted pistachios in them, which were delicious. Thanks for sharing!
Hi David, these sound wonderful! I've always loved shortbread cookies, especially sableés. One of my favourite, non-chocolate cookies as a child were Lorna Doones.
The dark brown sugar that is pictured looks like the organic brown sugar I have on hand, but in reading about using this type of sugar in baking, the advice is not to use it because the crystals are too large to break down. Stick to regular dark brown sugar?
I love this…
I was eating my way through Scotland with lots of shortbread when you posted this recipe. I knew I had to make the cookies as soon as I got home. And I’m glad I did! Easy and delicious! Reminds me of pecan sandies. Thanks!
Could these be made without nuts? Would any adjustments need to be made to keep the flavor?
In the article you wrote: I called for light brown sugar, but here I used one-third dark brown sugar and two-thirds light brown sugar. That equals 1 cup of sugar, i.e., 1/3 dark + 2/3rds light brown = 1 cup.
Recipe printed calls for 2/3rds cup of sugar. Which is it?
CoriV
I'm getting too old to say OMG but OMG 😍
These sound and look wonderful. My dad makes delicious shortbread, he went through a phase of adapting and perfecting his great aunts recipe. The best version had the edges coated with crumbled toasted (of course!) almonds and maybe brown sugar.
Given the recommendation they are best eaten on the same day I think I’d need to give lots away!
I guess I’ll be making shortbread cookies today!! Oh, and I use mostly salted butter. I like the taste and also I like to leave it out so it’s soft.
The shortbread looks yummy!!
These look delicious! Though I laughed about the stand mixer - I have one but I don't often use it. But I'm European and I don't understand the American bakers seeming need to use it for everything!
Also I'm curious about the oyster rye bread with butter thing: were you talking about Brittany specifically as I'm a big oyster lover (Cancale no. 3 are my all time favourite) and in the 12 years my parents lived there I never once saw them served with rye bread and butter?
Will do! I have another recipe for this type of cookie, an anise seed sugar cookie that is baked flat. I will do that one first and see what I have to change up for the shortbread.
Ok, these look great, but it’s rhubarb season!! I will have to tuck this away for fall as I am so excited to bake with fruit for the next 4 months!! I do have your old cookbooks and maybe I need to start working my way through all those recipes...
Just after I read this I got an e-mail from Amazon offering me a $5 credit on several of your books! Are they spying on me? So I've just bought "Ready for Dessert."
Is this close to the best cookie ever? The Pan 'd amande? Look is similiar bur I can't imagine anything better. I make friends all over the world with those cookies - even made them for the vendange (grape harvest) in our Dordogne neighborhood and get invited back every year - with cookies in hand. Friends in St. Louis are hooked as well.
This recipe looks delicious. I live close to where the KitchenAid company is located here in Ohio. Dad got a mixer and offered to buy me one back when they were still made by Hobart. Unfortunately, I was young and didn’t realize the mistake of declining his offer. I bought one last year...not the same quality since Hobart doesn’t make them anymore.
I'm going to try your recipe! I've been experimenting with brown sugar shortbread cookies....while delicious, they were heavy! I think my ratios were a bit off. I did use toasted pistachios in them, which were delicious. Thanks for sharing!
Hi David, these sound wonderful! I've always loved shortbread cookies, especially sableés. One of my favourite, non-chocolate cookies as a child were Lorna Doones.