PJ,

This is great! I made brown butter for the first time and used in brown sugar shortbread. I've made this cookie hundreds of times for my family but never received this response.

Your blog explains why the dough was crumbly - less moisture in the butter. I just pushed it into a round and it held together for me to cut out cookies and the cookies held together fine after baking. I also need to brown the butter a little longer. Mine was still pretty blond. I let the butter foam, then the foaming stopped and I went for about another minute.

Could I shorten the time by melting the butter in the microwave and then putting the melted butter into a pan?

Thanks!

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