This week’s TWD was chosen by Mari of Mevrouw Cupcake: creme brulee! A great classic dessert selection but there was a problem. I don’t have a torch to make brulee nor did I want to spend money on buying one since I knew it would probably never get used again. There were also instructions for making the brulee under the broiler, but those scared me a bit. Finally, I must confess that I’ve never had creme brulee…it’s just never appealed to me for dessert when we’re out since there are always menu options that I’m more familiar with. Based on what I’ve read about it this week however, I definitely need to try it soon!
Luckily, we were given the option to do one of the past recipes instead of the brulee. I chose these brown sugar-pecan shortbread cookies because (a) they looked easy and (b) generally I really like any cookie with a brown sugar base. These were the very first recipe completed by TWD back when there were only a few members. I ran into a minor problem with my cookies. For some reason, they spread a ton in the oven (i.e. they were essentially one big cookie by the time they finished baking)! It may have been because I hadn’t rolled them thin enough, but I’m not sure. In any event, my cookies don’t look anywhere near as pretty as the picture in the book. I also wasn’t a huge fan of the taste. They were almost too sweet and mine seemed greasy. I suppose 2 sticks of butter will do that, but I’ve made shortbread in the past, and they didn’t seem at all greasy.
I’m glad I tried these because I’ve been meaning to do so for a while, but I probably won’t be making them again anytime soon. The recipe for these shortbread cookies can be found here. Be sure to check out the TWD blogroll if you want to see some fabulous looking creme brulee!
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
oh – good to know, about the cookies. i have a recipe i always use for brown sugar shortbread, so maybe i’ll just stick with mine. they look good, anyway!
I was thinking about doing a rewind and almost made these-thanks for the heads up. I’ll stick with my own recipe, thanks to you.
Mine spread everywhere when I made them – now that I think of it, I agree that the large amount of butter probably was to blame. Thanks for the tip!
I just made them this morning and mine are flat as a pancake circles. They look nothing like the ones in the book. I like their taste, just wish that they were not crisp and flat.
ell, they look pretty!
I haven’t made these particular cookies, but my experience with cookie baking these last few months, is that cookies don’t spread if you refrigerate them before baking. Try it next time you make cookies, it’ll really make a difference.
I think the cookies look nice. At least you can see the fork holes…I couldn’t really see them on mine.
your cookies look pretty, i can’t even tell that they spread in the oven!
I solved the spreading problem by using my tiny cookie scoop. I chilled the formed cookies before baking and I ended up with perfect rounds of shortbread.
These are really good and worth the extra effort.
Now, I realize you didn’t ask me for any of this – but I had to throw my two cents at you!!
I didn’t love these, but my son thought they were wonderful! I don’t know what exactly happened to mine either! Yours look good!
Your pictures are great! They look very pretty!!
These have received mixed reviews, but yours look great!
2 sticks of butter! Yikes! I agree with everyone, your pictures look great. Thanks for the honest review; I think I’ll try another shortbread cookie recipe.
Mine did the same thing. Apparently, freezing is the trick.
Thanks for the tips ladies! I chilled the dough overnight before baking but didn’t chill again after I cut it into the squares. Maybe I’ll try them again sometime!
Hmm, I almost did a rewind, and these were on the short list. Thanks for blazing the way; I will refrigerate after cutting, and maybe also cut the butter by a few T’s. Your cookies really do look delicious!
Nancy
Great looking shortbread. I didn’t have a torch either, but was pleased with the ice-bedding technique. The brulee remained cold throughout the caramelizing process.
These cookies have been problematic for many. Now you can check off one more recipe from the book!
I haven’t made these yet, they sound so good! I think I should try them soon!