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Brown-Butter Cookies

Recipe photo courtesy of Chris Court

Martha made these cookies on Martha Bakes episode 312.

Source: Martha Stewart Living, December 2012
Total Time Prep Yield



Cook's Notes

When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wrapped log of dough into an empty paper towel tube that had been cut from one end to the other. Then she wrapped the ends with plastic wrap and refrigerated the dough.

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How would you rate this recipe?
  • pioneersisterjw
    9 NOV, 2015
    I made these cookies today, the taste is wonderful but I had the same trouble as some others with it crumbling. I followed the recipe exactly. Put in fridge for 2 hours. I ended up letting it sit for half hour before it would cut without crumbling. tried 2 kinds of knives. The serrated seemed to work best. I will make it again. I think I need to work on technique.
  • Dragonfly1972
    5 MAY, 2015
    I followed the directions very carefully including pouring the dry ingredients into the butter. They crumbled apart when I cut the log even after allowing it to warm slightly. I won't waste my time making these again!
    • Feed Me So Cal
      10 JUN, 2015
      Here's a suggestion. Make sure that you let dough cool in refrigerator for 2 hours-not 1 hour. The time I let it sit for only 1 hour I did notice that, when cutting, it was considerably more "crumbly" than when I let it cool for 2 hours. Hope this helps!
    • Quietcrow
      22 MAY, 2015
      I also had mine crumble apart as I cut into the log.
  • Feed Me So Cal
    23 APR, 2015
    I have made these twice. The flavor of these is disgustingly good! As another post stated, be sure to pour dry mix into butter, not butter into dry mix. This does seem to make the dough less crumbly (I did it the wrong way the first time) although I still get some cracking when forming "the log" as well as in the final product. Not a deal breaking by any means, just relaying my experience!
  • valeriepete01
    6 DEC, 2014
    Flavor is good, however batter is crumbly and difficult to work with. Next time, if there is one, I will add an egg or cut back on flour.
    • MamaCynthia
      23 MAR, 2015
      This is wonderful! I saw it on Television and my stepson asked me to make them. I missed some of the recipe so I had to go online here and print it. You MUST add the flour TO the butter. DO NOT add the butter to the flour or you will not have the consistency you need. It will be crumbly like another person said. You may or may not use all the flour. Happy baking!
  • Lynn_M
    23 DEC, 2014
    These are, hands down, the best cookies I've ever had. I love shortbread, and the browned butter is perfect in this recipe. Sometimes I add a dollop of ganache frosting to mimic a favorite cookie from a local bakery. I've also added finely-chopped, toasted pecans to the batter; delicious!

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