@Elsieb Please report back once you’ve tried them.
First tiny taste and I knew I’d forgotten the salt 
. Even so a great crispy and flaky crust. Very light and delicate - not a tough to chew crust. And held together well for the below sandwich of David Lieberman faux gras and veggies.
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I’m happy that it turned out well for you.
They look and sound fabulous, even without the salt! Gorgeous sandwich!
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Thanks. It was delicious.
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It’s the middle of blood orange season and I’m taking full advantage.
Today I made Claire Saffitz’s Blood Orange/Polenta/Poppy Seed Shortbread. The cookies are delicious. They are bursting with flavor and crunch.
A word of warning, my shortbread cracked when I lifted it from the baking pan. Next time I will use a pan with a removable bottom.
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Thanks sound delicious. I’ve bookmarked these.
I love baking with blood oranges, but have found them less available here in the burbs.
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Mom wanted something sweet for her best friend’s birthday today, to have with a special ice cream she’d bought.
We considered chocolate cake, but then settled on a pan of chocolate chip bars. I haven’t made these in at least 20 years, maybe more. Settled on a Sally’s Baking Addiction recipe, as it corresponded to the size pan I had (9x9.)
I got a snap before they went in the oven, but not after. Like most of Sally’s recipes, these were straightforwardly good and the directions were very clear. She doesn’t call for the butter to be browned, but I always do so now.
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Wow that looks inviting @mig
You baked a cake with browned butter and I’ve made Rice Krispy treats with it.
Browned butter would make a great topic to discuss.
What does everyone bake/cook with browned butter?
Anyone interessted in creating the thread?
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Dessert Person by Claire Saffitz calls for brown butter in several recipes.
Blueberry Brown Butter Buckwheat Skillet Pancake. I’ve made these several times. They are wonderful.
The Corn Muffins in Dessert Person also call for brown butter. I’ve made them twice. They are so good that both times my husband ate six the first day. I can’t find the recipe online, but if you like to bake you should buy Dessert Person.
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Since there have been a few people sharing baking recipes about uses for brown butter.
I thought that it might be fun to open up this discussion to a larger crowd.
For those who want to share there then the link is provided below.
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I once made the same chocolate chip cookie recipe with and without browned butter (adding water to substitute for the moisture loss) and no one could tell the difference after baking. There was a noticeable difference between the raw cookie doughs. I’m curious, has anyone else done a similar side-by-side comparison? I am going to try again one day without chocolate chips, just plain cookie dough.
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I LOVE blood oranges. It might be worth it to make an account with BA to access this recipe.
it’s free!
Buckwheat Cream Scones, Your Way from Grains for Every Season. I mixed in chopped frozen cherries, and ran out of cream so used some buttermilk, and subbed Greek yogurt for sour cream. They were tender and delicious! Can definitely see any type of fruit being mixed in. I especially love blackberries in scones. They are not sweet at all so really needed the icing.
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I know, I’m just annoyed about having to make a new account, remember the password, log in, etc.
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I was able to view the recipe for free, just not the “full recipe”. The only difference I saw was ratings and reviews.
I pay for access to David Lebovitz and Alison Roman, but Epicurious is full of product endorsements and ads which makes me disinclined to pay for the recipes.
By the way, I liked the blood orange/polenta/poppy seed shortbread even better the second day.
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I find in chocolate chip cookies it honestly doesn’t come through that well. Whereas you can definitely taste it in financiers or cornbread.
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