Back to delicious basics
A high-school friend on Facebook posted a link to Lottie & Doof’s recipe for brown butter shortbread, and it sounded so good (and it’s shortbread, so it’s very, very easy) that I had to try it since I’ve been baking a lot while I’m not working.
These probably rank in the top two for the best shortbread I’ve ever had. The other version would be an ultra-traditional one made by a Scottish woman in Merced where I grew up. She went to my family’s church, and occasionally would give us shortbread. It was insanely good, but like some silly cooks (to put it diplomatically), she wouldn’t share the recipe with my mother despite repeated requests. Oh well.
But give this one a try, and I promise it will turn out better than the caramel ice cream I recommended!
One note: While you’ll be very tempted to taste them while they’re fresh out of the oven, please let them cool completely as they’re extremely fragile when they’re warm. And as a reward for your patience, they get better as they cool and age just a bit. But they won’t last long unless you put them in a safe and lose the combination!
Colin, you should be a food editor!!!!!! I’m sold. Will try them as soon as I can.