just made this recipe and OH MY. I switched the peaches with white nectarines and the toughness of the fruit made it a little denser but still perfect. It foamed but did not turn brown and still smelled like butter. Can’t wait to make again, bring to a party! Served with a dollop of whipped cream. I knew I had to share it. It smelled so good I couldn’t let them cool before cutting them. My friend came over for lunch today and she went on and on about them too. These were easy and delicious. To help support the investigation, you can pull the corresponding error log from your web server and submit it our support team. I love shortbread. This is the frozen key lime pie that ends up all over Jack Nicholson’s face in the film adaptation of the novel “Heartburn,” Nora Ephron’s thinly veiled recounting of her looks so divine. I can’t stop eating them! Yum! A quick search of the comments turns up no results for “bacon,” so I guess I’m the first to do that particular modification! Just made these for a brunch in the park and they were a hit! What a Sunday! I,m so happy I made them they were so very good!! I then settled down with my coffee an the NYTimes, and THERE YOU WERE IN THE BUSINESS SECTION!!! A shortbread without vanilla always makes me sad. These look amazing. If not using fresh berries, would it be okay to throw in frozen ones into the batter as is? Two years ago: Sour Cherry Compote, Cold-Brewed Iced Coffee, Bourbon Peach Hand Pies and Raspberry Breakfast Bars As always, you rule! I misread the directions and ended up making the full batch (with an additional peach for 3 HUGE peaches total) in a 9×9 pan and it was the perfect accident. Browned butter AND peaches. You’re a gem! Can’t wait to make this… and your everyday chocolate cake! Remove the baking dish from the freezer and spread the peach filling evenly over the dough. I replaced part of the flour with oatmeal. Came out perfect so I thought I had better give it a little taste test. I put in 3 mangos, and I think it could have used a fourth. Had no peaches, but had a jammy-soft punnet of strawberries and another of blueberries. I still had a lot of peaches left so I fixed them up like you would for a pie or cobbler and crumbled leftover shortbread over the top and baked it. Absolutely wonderful! The crust is made of crushed shortbread instead of graham crackers, so it’s buttery and flaky. Could these bars be frozen, if there are any leftovers to enjoy in the Fall? Cuz that’s what I have right now. Mine were on the small side, and so the peach to shortbread ratio is slightly off. (and maybe add a little corn starch?) I’m not sure if I’ve ever made an SK recipe the day it was posted. ‘Cause guess what’s in the oven right now? Lovely recipe. Some short bread recipes I’ve tried end up too hard, but this was nice and soft and crumbly. Didn’t brown the butter, but they were a big hit, and I’m sure you could substitute almost any fruit for the peaches. This looks a bit like the base from my lemon squares which I morphed into an apple bar with struesel topping because I had one somewhere which inspired mine – these look so delish! I put the leftovers in the fridge and we had them with coffee this morning. There is an unknown connection issue between Cloudflare and the origin web server. I was wondering if anyone has any advice on how to avoid this or fix this…use less flour…cut with all purpose flour…more liquid? Perhaps I need to get a pastry blender and not rely just on my hands. (at least i’m assuming that’s what my problem was.) (and just wait until Jacob can run with the TP – can you say rolls of crumpled TP?….or maybe that was just my boy! Obnoxiously delicious. This is a keeper! Thanks for all the great recipes and inspiration, Deb! I did the butter browning and they turned out great. I browned the butter when I made these bars and for once, I felt I could actually taste it in the final cookie (when so often it gets buried under other ingredients). I used three nectarines for mine. In a big bowl, I mixed 1/2 cup white sugar, 1/2 teaspoon baking powder, 1 1/2 cups flour, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon salt. Still totally delish–I had never browned that much butter before, so that was interesting. I have a photo of it about to go into the flour mixture and I think most people would be relieved I didn’t share it! I usually beat it and then kind of eyeball half…or use not quite all of a medium egg…but curious if anyone has another technique…. The shortbread turned out delicious all the same :). In my opinion it is what makes the recipe special. I didn’t have time to go the browned butter which then gets frozen route, and if you don’t either, I highly recommend upping the salt in the recipe and/or finishing off the crumb topping with some salt flakes like Maldon. Just made these today for a labor day party and they were a big hit! Only a few days left in Palisade peach season, so will have to try this one. Hmm…. If they are ripe/firm, I would think that they won’t impact the shortbread. Thank you Deb! I agree with the last comment about a thinner base and adding more peaches (plums and peaches sounds delish too). Overall, it was good, just not a favorite. It was so quick and easy, but I managed to screw it up a few times! I’m a bit confused as once I added the egg it made a dough rather than crumbs. I am taking this to a Pre-Labor day bbq tomorrow. So simple but adds such a rich flavor that balances out the sweetness. Baby, Recipes. It’s showing just fine for me. Thanks for the link to Abraco. I love, love, love the Jacob links in your recipes! Is it still not showing for you? My boyfriend made me get them out of the house so he didn’t eat them all, so I brought them to work where they were devoured by my coworkers in 10 minutes. Amazing! 1/4 teaspoon cinnamon Thank you so much for posting this recipe! I’ve made them three times. Of course I did NOT half the recipe, I wanted left overs, but, no such luck! Thanks for sharing such an easy and tasty recipe! Also, (like a few others that I saw) would add more peaches next time around. This is the second recipe of yours I’ve dared to recreate, and they both turned out amazing. These are just wonderful! These were a huge hit and unbelievable with a scoop of soft vanilla bean frozen custard. Cloudflare monitors for these errors and automatically investigates the cause. Equally outstanding cold! Perfection!! And for the Strawberry Summer Cake, which I also made late last night and was also scrumptious. That seals it. I made these… they are amazing! I was disappointed in this. This was easy and delicious for our summer bbq with some vanilla ice cream. Great recipe! I love the texture of shortbread, a package from Ireland was all that got me through my flight from Dublin last year! I might also add some ground almonds into the cookie base crumble too as it would have gone great with the peach flavour. In fact, in general, I’d guess that cold butter would make a softer cookie and softened butter a hard one. I bought some lovely peaches yesterday, and this morning went into my PAPER recipe files where I had printed and made this recipe back in Sept 2010. More sugar does not a better treat make. Just enough peach flavor, just enough brown butter flavor, perfect sweetness, yum, yum, yum! Accidentally burnt the butter a bit and skipped the step to put the sugar flower mix below the peaches, making it essentially an upside down shortcake :/ hopefully it will produce wonderful results. wish me luck. I cut the recipe in half so we wouldn’t do too much damage..and good thing. Cooking it on low will take a little bit more time but it definitely foams less. Maybe this weekend if the weather breaks (and I can endure turning on the oven). I might to with the 1/4 inch slice next time for a stronger peach flavor. My daughter is on a first name basis with you. But this one was amazing and I may have a new favorite way to use up my peaches. Thanks again for the great recipe. This looks amazing! Family all loved it. Response to 416… Turned out fantastic. Then you make a crumb base with this butter, bake it for 20 minutes and let it cool. I bet this shortbread would go great with Ina’s pecan bars you made ions ago…I recently made them and agreed with your “ho-hum” assessment of the shortbread results. I will have to find a different fruit to use, unless I want to eat them all myself. • I put them together in the morning, refrigerated them, then baked them off that evening. I love fruit desserts, but they tend to be a whole deal. Always a huge hit. Peaches and Cream Stuffed French Toast by Two Peas and Their Pod 43. Two peaches stretched across a 9×13 pan for me and I sprinkled some raspberries on top, too. See more ideas about smitten kitchen, dessert recipes, cookie recipes. peach sauce with nutmeg. It’s perfect. What does yours look like? You can whisk very well and measure 1.5 tablespoons from a large egg or you can just try using the yolk, where the richness is. Also, do you think it would work if I baked it in a sheet pan (half sheet)? And it’s wonderful. They were a huge hit with the whole family! Butter a 9×13 inch pan, or spray it with a nonstick spray. My question is about burnt butter: how brown is it supposed to be? They LOOKED lovely. I just made these and they are deeeeevine. Perfection! Oh my god, these look good. Thanks Deb! I usually just beat the number of eggs called for in the original amount, then approximate half and save the rest. Simply awesome. Ah, you have hit the button right on the nose once again. THANK YOU! Oh my, this was my first time browning butter. I have no doubt that nirvana ensues, in fact, a reader recently told me that she tried them and they were absolutely worth it. Had some for breakfast this morning with my coffee! i actually can’t imagine it with less. We don’t have any here now, but maybe next season. (“Did you see what Deb posted…”) I just made these!! Just made these this weekend and they are sooooo very delicious. maybe it’s just me? I love love love these! And they look very very pretty too! By large margin. I adore peaches. I have a serious weakness for shortbread, and with the addition of seasonal fruit it’s downright irresistible. Mixture will look crumbly. A little too rich and one dimensional for my family’s taste. The brown butter is in the freezer. peach shortbreads just finished cooling…i sampled & they are superior! Yes, but you’ll want to be more careful looking out for moisture. AND: on adjusting recipes using browned butter! I feel like I just learned a new secret magic trick! Perfect timing and another total home run. This looks like the perfect combo for a light summer treat! All in all, they’re delicious and I’ll definitely be making them again. for a simple yet super unique recipe. The shortbread also becomes a crisp, crumbly topping over the peaches. Or would it be possible to use the traditional egg substitutes e.g. But they were so perfectly yummy!!! But I love shortbread, and that this is not terribly sweet. I also added fresh raspberries to complement the peaches! You might come up a little dry but it should be okay. Plums, brown butter, shortbread, cinnamon… I’m definitely nudging my way towards autumn. It was extremely difficult to pack them up to take to work tomorrow. It's pretty simple, too. I took them to a meeting to share, so I didn’t just sit and eat the whole pan. So my question is, do you think I’d be better off baking a 9×13 of the crust, basically just the recipe without the fruit? So if anyone wants to cut back on the butter, it’s safe to do so! These sound fabulous! So good and adaptable. Thanks! Brown butter seems to not really have hit the australian ‘scene’ yet – I’ve only tried it once, and never seen it in any cafe or restaurant – I think I am going to have to give these a go, Made these today with brown butter and nectarines. This would be a wonderful way to enjoy them. I really do think the browned butter makes a difference, such a wonderful nutty scent and flavor. Keeping: I’ve kept mine in the fridge and they’ve held up great there since Monday. Best part is, I edited yesterday because it was unclear and managed to make it even more unclear. Chaja — I need to try it soon. They gave me a warning and threatened a ticket…and that’s all it took! Funny, I just went peach picking on Sunday morning. I thoroughly chilled the dough and then grated it into the pan to lighten the texture and give it a little height. Greetings from the Netherlands! It doesn’t really bother me though- it’s kind of that wonderful sweet/salty mixture. The base was so rich-tasting. So easy and so good. I feel like for shortbread I’d be more confident going with a gluten-free baking flour mix. I’ve been putting peaches in everything these days. My question is could you make these delights with frozen peaches in the dead of winter? I made this as written, except sliced peaches a bit thicker, 1/4 inch?, as others suggested. I made these last night and, oh man, amazing! I have shakshuka bubbling away on the stove at the moment, too, so it’s a happy, smitten night for me and mine. I may have to make another batch or two to freeze for the fall! Mine were definitely darker than the recipe, I think because of the butter…. I just like reducing sugar in most of my baking and am wondering how others might suggest I do it with this recipe. Top the shortbread crust with peach slices in a single layer. I’m so glad to have this recipe. blackberry & peach shortbread bars (adapted from Smitten Kitchen and this recipe) 3 c all-purpose flour 1 c white sugar 1 t baking powder 1/4 t cinnamon 1/8 t freshly grated nutmeg 1/4 t sea salt 1 c cold unsalted butter 1 large egg 1 t vanilla extract 2 peaches, pitted and thinly sliced. They’re SO good. When you’re craving a straightforward, no-frills peach pie — one that lets summer’s juicy peaches speak for themselves — this is the recipe to make. (We’ve been calling it a peach crumble though.). The frozen brown butter was so hard, I was having a difficult time cutting it into the flour mixture, so I just threw it in the food processor and pulsed until the butter was worked in. Usually when I cut bar cookies they have messy looking edges. Performance & security by Cloudflare. It will all be gone in… oh, a few minutes. :), I tried browning butter for the first time for this recipe and somehow it did not seem to work. Peach Shortbread by Smitten Kitchen 39. I think bars are the new cookie! Hi Deb!! Thanks for another wonderful recipe! :). I’ve been looking for a better jam bar so I made this with a jar of homemade peach preserves. Right on time for my mom’s birthday party tomorrow (the only member in my family who doesn’t like dense chocolatey cakes). My peaches were not juicy so I added some sugar and lemon juice, and also blackberries. I wish my peaches had been a little more flavorful – I think I’ll try a different variety next time. :-) I love your bathroom floor! I had to bake them there and then! ( 2″ square? How would you modify this recipe to use fresh cranberries? Recipes. Thank you! I’m not a big peach fan but those shortbreads look delicious!!! Read the August 2020 COTM: Smitten Kitchen Web Site discussion from the Chowhound Home Cooking, Cookbook Of The Month food community. These are not safe in my house. I used 3/4 cup sugar like another commenter. The peach is definitely there but subtle. There are 40 people and I was planning to double the recipe. Do you think this would work? Wow! I made these last night for friends and really enjoyed them. Do i want you to stop? The shortbread seems to absorb the moisture from the peaches and they are very mushy. Thanks for an awesome recipe – made them tonight, and they were a definite success with vanilla ice cream! The bars definitely needed a high note. Instead it turned into a big soft mushy bar with weird peach juice patches. What is the deal with peach skin? They’re a good combination of chewy and crunchy. I did brown the butter, and it made my house smell delicious. Thank you for another great recipe. This is a great recipe for those who are just starting to bake (like myself!). I made blueberry lemon a few weeks ago and while delicious, were of the thicker variety. Peach Upside-Down Cake by FatFree Vegan Kitchen 40. The browned butter is not to be missed… it makes them. I use brown butter all the time in baked goods and savory sauces, but have never thought to start with cold butter. These were great! How gorgoeous were all those nectarine and peach piles at the bodega today! PS: Here’s a pic of how it came out: http://instagram.com/p/sSnDjUAhgs/?modal=true. Cookies how I stock the smitten kitchen … And peach suckers. Just made these for a bbq….and b/c after I read the recipe, I kind of had to have them! Just in time for peach season in the Pacific Northwest! Join the discussion today. Baked about 40 min until golden. I think I need to make these ASAP. I just love these little tidbits of kitchen knowledge! Thank you Deb! Hey it’s peach day! You mentioned you can halve this recipe, which I’d love to do. Oops – sorry just saw the response directly above! You should check out this post. Cover with pineapple, pineapple/orange marmalade or whatever preserve you like This sounds amazing and I am very keen to try! Heaven! I have a question, however, if you’re browning butter, why does it have to be cold? I’m fighting with myself to keep out of the kitchen. I made these and they were fantastic!!! The brown butter was amazing. I made them for coffee at our Italian class and they were described as squisito. is 2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose of SIFTED flour? It sounds like this step is well worth a try. Still doesn’t hold a candle to those delicious blueberry bars, though!! 1/8 teaspoon freshly grated nutmeg Putting peaches with shortbread sounds like a perfect way to celebrate Labor Day! I am now completely and totally smitten with your kitchen!!! These look delicious. I have been looking for a recipe that I could take to the state fair this year. I love this year’s abundance of peaches and want to make everything with them! Off to the you-pick orchard for peaches @ $.85/lb! I can highly reccomend to put a lot! jacob is adorable & must be getting into all kinds of things!! They look like what summer should taste like. I love peaches. I have made these for the past two summers. Seriously, I could almost eat the whole pan by myself, and by “almost” I actually mean “totally”. How about using mango? I’m interested about peach skin. It tastes amazing. I would probably cut back the sugar to 2/3 cup and also I would want the flavour of the peaches to come through a little more.. And because I am crazy, I remember from physics that 1 tsp water = 5 grams. :). Our little peach tree is loaded this year so I’ve been trying all sorts of peach recipes and these shortbreads are the best. They were all a hit! What a cutie! But I guess that’s impossible without adding the sugar etc. What have I done wrong? Second, a friend of mine was absolutely enamored with the crust. This recipe is sticking around for a while – I’d like to try it with blueberries and maybe a cinnamon-y apple mixture too. I’ve never used browned butter and it was just that extra something that made them perfect. Will make many more times! Then you make a custard filling with fresh vanilla bean, and brown more butter. I just made these and they were a HUGE hit with the family. I sprinkled a little blue food coloring on the crumbles to make a blue-and-white marble to match the reddy orange of my peaches – Happy Fourth! [Don’t have time for all this brown butter madness? What is the best, most foolproof way to blind bake a crust. Thanks! It turned our beautifully and the hubby said it tasted just like shortbread should! I chilled browned butter in fridge overnight, then chopped into small pieces. I got raves. I can’t wait to taste them tomorrow when the flavors are more married. I think I ate half the pan by myself!! Thank you! This recipe has definitely inspired a lot of people. Trying to come up with an excuse to make more. The dough/pastry didnt have enough apice or flavor. Also, the egg didn’t add any real stickiness. I didn’t have enough butter so I halved the recipe. I have a peach cobbler sitting home waiting for me to eat it, but now I don’t even want it, I want this instead… I think I’ll try it with nectarines since I’ve got 3 5-gallon buckets of them waiting to meet their final destination. My husband loves them and he is not much of a peach-lover. Super yummy! Delicious. Additional troubleshooting resources. Judy — Good catch. I think I might be in heaven. EEEA-SYYY. I’ve made a zillion gluten-free recipes due to this… and tonight I threw in some sweet dough emulsion which also has xantham gum in it. Would you cut the cranberries in half and partially cook them on the stove with some sugar and fresh orange juice or would you coat them in superfine sugar and not cook them? 2 3/4 cups plus 2 tablespoons (12 5/8 ounces or 359 grams) cups all-purpose flour (or you can measure 3 cups and remove 2 tablespoons flour) I use a convection oven and so started at 375 deg F but then reduced to 360 deg F at 15 minutes as I was worried about the dry comments. at the end of this post! This was my second attempt with this shortbread base. I *had* been completely content to let those peaches on the counter get eaten up just as they were, but noooo, here you come with your delicious propensity to turn perfectly good pieces of fruit into something utterly sinful. Raspberries demand almonds, so I swapped out 1 cup of flour for 1 cup of almond meal (Trader Joe’s). :), I have been dying to find a way to use up all the nectarines and peaches I still have. EVER. This did not turn out the best for me. I like any sort of bars. I didn’t brown the butter, but next time i will – to provide more depth. I brought some in for my coworkers today (mainly so that I wouldn’t sit at home and eat the entire pan) and everyone loved them, and didn’t even mind the healthy substitutions. I use a ton more peaches than it says to really cover it (easily 4-5). can’t wait to try it with peaches too – thanks for sharing :). I made these yesterday. Thanks :). And seriously, what absolutely perfect timing you have! It didn’t work out with peaches for me, I think they might have been a bit too ripe… They kinda vanished while baking and al that was left was some kind of gum(-that-once-might-have-been-a-peach) I usually mention cold because a lot of people by default assume that baked goods require room-temperature butter, which takes time. I did sample with a spoon. Or else I’m not safe in my house when these are around. Can’t wait to try it out. If you want to see a picture here they are: http://www.facebook.com/delishhh. Very hard to resist the temptation tot este before they cool! First Smitten Kitchen recipe I’ve tried out–not a frequent baker–and it is de.li.cious. Perfect with just the nutmeg (though I really would love it with cinnamon). This turned out great! I have these in the oven right at this very moment! My family and coworkers love you! I have heard the cookbook is great but still need to check it out. I have one word for this recipe—-OMGGGGGGGGG! I used melted brown butter in the bottom layer (too impatient to chill it first) and softened butter in the crumb topping. I’ll never make shortbread *without* browned butter again — what a difference. Thanks for keeping me inspired in the kitchen! In that form, as opposed to with peach slices, I thought it was only “OK”. Shortbread is my favorite, and the thinly sliced peaches look perfect. Onto the floor. And I don’t think frozen peaches are sold here. 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