tag:blogger.com,1999:blog-4897079154160126133.post8483535513852621913..comments2024-03-22T02:34:48.624-07:00Comments on :pastry studio: Brown Sugar Brown Butter Cookiespastry studiohttp://www.blogger.com/profile/18236016716310805888noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4897079154160126133.post-80049721548924828052011-12-10T06:39:00.318-08:002011-12-10T06:39:00.318-08:00Thank you for that info, slowcoast.ca.
Bryan, so ...Thank you for that info, slowcoast.ca.<br /><br />Bryan, so nice to hear from you. I'm pleased you enjoyed these cookies. They're definitely among my favorite. They're already pretty short so I imagine with the hard-cooked yolks they were off the charts. Hope the slice and bake works well.<br /><br />Cheers!!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-5432382876335434962011-12-09T15:38:52.919-08:002011-12-09T15:38:52.919-08:00Hi PS! happy December.
you had me at browned butte...Hi PS! happy December.<br />you had me at browned butter, these are wonderful, thank you!<br /><br />i love a good short-dough style cookie. simple to make, buttery, but not too sweet.<br />the flavors here are perfect, the pecans are a good addition.<br />similar to Claudia Fleming's pecan sandies, i roasted the pecans barely to the point of being over-done, their flavor is intense without being at all bitter.<br /><br />i actually like a crumbly texture in my shortbread so i just-hard-cooked the yolks and sieved them into the dough (no whites).<br />the baked cookies still hold their form but are super tender like a sablée.<br /><br />made them last week, baked some, and froze the rest of the dough for later. i rolled it into a log and will see how slices bake up.<br /><br />happy more-holiday-cookie baking!Bryanhttps://www.blogger.com/profile/06580216519602520327noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-30284993691585364892011-12-07T16:19:08.080-08:002011-12-07T16:19:08.080-08:00Thanks, PS.
FYI, here is what allrecipes.com says...Thanks, PS.<br /><br />FYI, here is what <a href="http://allrecipes.com/howto/freezing-cookies-and-cookie-dough/" rel="nofollow">allrecipes.com</a> says:<br /><br /><b>Freezing Cookie Dough</b><br /><br />Most cookie doughs freeze extremely well and can be kept frozen for up to 4 or 6 weeks. Use these tips for freezing: <br /><br />- Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer<br />- Write the type of cookie dough and the date it was frozen on the outside of the package.<br />- When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.<br /><br />These cookie doughs freeze the best:<br /><br />- shortbreads<br />- chocolate chip<br />- peanut butter<br />- refrigerator<br />- sugar<br />- browniesAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-60157145197921853672011-12-07T14:22:55.980-08:002011-12-07T14:22:55.980-08:00Hello slowcoast.ca and thanks so much for your ent...Hello slowcoast.ca and thanks so much for your enthusiasm!! For a "newbie" baker you're definitely doing some intermediate type baking.<br /><br />I have to confess I'm not the best authority on freezing but here's what King Arthur has to say:<br /><br />http://www.kingarthurflour.com/blog/2007/11/15/tip-1/<br /><br />I always mean unsalted butter unless stated otherwise. Sorry for the confusion.<br /><br />Hope you have a delicious holiday season full of great treats.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-5474383266357926142011-12-07T13:47:46.592-08:002011-12-07T13:47:46.592-08:00Bless this blog and all who sail in her! I just ma...Bless this blog and all who sail in her! I just made these cookies and holy cow are they delicious. Lordy.<br /><br />I have a question, PS, and maybe you could point me in the direction of a definitive answer: is there a way to know which cookie doughs are safe to freeze? Do any undergo strange mutations through freezing and being thawed?<br /><br />Other question: when you call for butter, are you always assuming unsalted butter?<br /><br />Thanks so much for this blog. I'm a newbie baker and so far have made the <a href="http://pastrystudio.blogspot.com/2011/03/hazelnut-cake.html" rel="nofollow">hazelnut cake</a>, <a href="http://pastrystudio.blogspot.com/2010/02/chocolate-hazelnut-jam-tart.html" rel="nofollow">chocolate hazelnut jam tart</a>, and now these. Batting three for three!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-32698920941702730622011-12-06T06:17:22.694-08:002011-12-06T06:17:22.694-08:00Greetings, DTBerquist. Sorry, I don't have an...Greetings, DTBerquist. Sorry, I don't have an egg substitute. But I think you can probably forego the eggs. The dough will be very, very crumbly and hard to form into cookies but you can pat the dough into a tart pan and bake it more like shortbread. Lower the temperature to 300 degrees and bake for about 45 minutes. Hope this helps!!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-36336052576553271292011-12-06T06:08:25.538-08:002011-12-06T06:08:25.538-08:00I would like to avoid the two egg yolks in this re...I would like to avoid the two egg yolks in this recipe and prefer not to use that powdered "egg substitute" available in health food stores. Do you have a go to substitute for eggs in a baking recipe?DTBerquisthttps://www.blogger.com/profile/04378658655259624790noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-50518734270863073162011-12-04T11:33:17.121-08:002011-12-04T11:33:17.121-08:00HA!! I must admit they are really good!!HA!! I must admit they are really good!!pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-44147791038983168672011-12-04T09:52:10.223-08:002011-12-04T09:52:10.223-08:00I sent the link for this recipe to a friend, who i...I sent the link for this recipe to a friend, who immediately wrote back to say she was going to have to do some procrastibaking.Anonymoushttp://vicsrecipes.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-75183738127754275932011-12-04T08:56:57.279-08:002011-12-04T08:56:57.279-08:00Victoria, I'm so pleased you enjoyed them!! Y...Victoria, I'm so pleased you enjoyed them!! YES, they definitely have a great aroma as they bake. Also, I think they taste better the next day. <br /><br />Although they look pretty sturdy, they are fairly fragile so I'm not sure about shipping, but then I'm not an expert on packaging, etc. Wish I could be of more help with that.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-54528840878741085052011-12-04T08:06:26.456-08:002011-12-04T08:06:26.456-08:00To quote Steve Jobs, these are without question
I...To quote Steve Jobs, these are without question<br /><br />INSANELY GREAT!!!!!!<br /><br />I made the dough last night and refrigerated it overnight. Then I took it out this morning and let it rest just enough that I could scoop it, roll it, and press it.<br /><br />They are truly delicious (and they smell great while they are baking). Thank you so much.<br /><br />Do you think packed well, they could ship, or do you think they are too short that they would crumble?Victoriahttp://vicsrecipes.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-3212122177021070622011-12-02T11:06:34.383-08:002011-12-02T11:06:34.383-08:00Howdy, cookie aficionados!!
Anonymous, walnuts wo...Howdy, cookie aficionados!!<br /><br />Anonymous, walnuts would also be very good. Hope you can locate them where you are.pastry studiohttps://www.blogger.com/profile/18236016716310805888noreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-76031308035129458292011-12-02T11:02:52.275-08:002011-12-02T11:02:52.275-08:00What other kind of nut can we use for these? the k...What other kind of nut can we use for these? the kind of pecans Isee you use in your recipes don't exist here (here = Greece). Thanx in advance!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4897079154160126133.post-25581978409810171402011-12-02T09:42:08.882-08:002011-12-02T09:42:08.882-08:00Sometimes the simplest things can be the best. The...Sometimes the simplest things can be the best. These look fabulous and I love the idea of using pecans too. Three of my favourite things, all in one biscuit!Elly McCauslandhttps://www.blogger.com/profile/10019444976070689230noreply@blogger.com