Comments on: Maple Brown-Butter Shortbread Cookies! (A Christmas Wish List for Every Home Baker!)

By: zoe

zoe — Sat, 03 Jan 2009 04:49:39 +0000

Hi Rita,

Thank you so much! I made this recipe with sweetened coconut, just as my granny did. I usually do use unsweetened and have been meaning to try this recipe with it. The only difference will be that unsweetened coconut tends to be dry and will want to soak up lots of the maple. This could be a good thing, or not???

If you try it before me please write back and tell me how it goes!

Best, Zoë

By: Rita

Rita — Fri, 02 Jan 2009 20:38:48 +0000

Zoe, just discovered and adore your website. For these shortbread cookies, do you recommend sweetened coconut flakes or unsweetened. Thanks much!

By: Kevin

Kevin — Sat, 20 Dec 2008 20:17:01 +0000

These sound so good!

By: zoe

zoe — Sat, 13 Dec 2008 18:59:50 +0000

Hi Katharine,

I have to do some research on this! I’ve never baked at high altitude, but I know people that have. I’ll check with them and get back to you. If you do try cutting the flour by 1/2 cup, let me know if it works!

Thanks, Zoë

By: Katharine

Katharine — Sat, 13 Dec 2008 18:36:10 +0000

question: the shortbread was kind of crumbly- I am thinking I should cut back on the flour ( 1/2 cup?)at our altitude ( 5280 ft)

By: Katharine

Katharine — Sat, 13 Dec 2008 04:19:25 +0000

wow- I made them and my husband loved them. All gone- so I have to make some more.

By: zoe

zoe — Thu, 11 Dec 2008 18:47:50 +0000

Hi Carrie,

I just froze a batch and will report back how they do! At room temperature, wrapped really well they should last for at least a few days. My aunt insists that she likes shortbread that has sat around for at least a couple of days!?

Enjoy!

Zoë

By: Carrie

Carrie — Thu, 11 Dec 2008 18:39:33 +0000

These cookies like like a dream with a cup of coffee alongside them. How long do you think they stay fresh? I am baking gifts this holiday and looking for cookies that don’t go flat too quickly.

By: zoe

zoe — Thu, 11 Dec 2008 17:23:45 +0000

Hi Hayley,

That maple syrup must be fantastic!!!

I couldn’t believe she sent me the original recipes. They are so cool!

Yes, you can make the sticky buns, wrap the pan in plastic and keep in the refrigerator over night. In the morning just take them out and let them rest for about an hour on the counter and bake. It works really well!

Thanks, Zoë

By: hayley

hayley — Thu, 11 Dec 2008 17:15:58 +0000

Oh hooray Zoë! I brought some pure maple syrup back from Montreal and swore to myself I would use it instead of saving it! Half went into Thanksgiving’s yams and I know just where the other half will go now. Can I make these in an 8X8 tart pan?

How special that you were given some of your grandmother’s recipes. I have some of my own yellowed, dog-eared notecards and scraps of paper from my grandmother and great-grandmother and they are truly treasures.

One more quick question– can I prep and assemble the pecan sticky buns the night and leave them on the counter for an hour or so before baking them in the morning?

Have a great holiday season!