On the recipe, a comment mentions browning the butter first. I generally do this by accident when making other cookies because I melt the margarine/butter in my big stainless steel bowl while the oven is preheating and it does change the texture a little...not an issue at my house since they eat cookies in any variation. But would that texture change be important in a shortbread? I would do the entire thing in the processor since I'm a lazy baker...(the most inventive kind.) Nicolina, I think browned butter shortbread would be just fine - haven't tried it, but it sounds reasonable. Go for it! PJH

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