I actually made these brown butter shortbread cookies in December, and as for why I haven’t posted them until now, all I can offer is a pathetic nod to the seemingly unending cookie recipes that were flowing around here at that time.
It had reached the point where, one day, I had to promise myself to stop – no more cookies! – in an effort to keep from being The Blogger Who Only Talks About One Thing, ever.
Then again, now that I’m looking back… would that have been so bad?
There is a comfort in familiarity, which is probably why I’ve been craving cookies so much lately.
When you’ve fought the world, so to speak, whether at your office, with your kids, or on the highway – it’s nice to come home, take a warm bite of sweetness in your hands, close your eyes, and eat.
This recipe comes from Lottie + Doof and offers a crumbly, nubbly texture with flecks of sea salt on top. Its flavor, sweet and nutty, is the kind that has you reaching for one piece after another, after another – and, believe me, I did.
Plus, while I wouldn’t say good looks are a requirement for comfort food, they’re certainly not a drawback – and these cookies are pretty.
You might want to make them for someone you really like. Otherwise, you’ll have a hard time letting them go. Please trust me on this.
Adapted from Lottie + Doof.
About Shanna Mallon
Shanna has a Masters in Writing through Depaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.