I have made this recipe twice now.
The first time, I browned the butter, added a little vanilla, and baked it in an 8" square pan for 30 minutes. It came out like shortbread--sort of crisp and crumbly.
The second time, I just melted the butter, added 1/2 teaspoon each vanilla, almond extract, and baking powder, and 1 tablespoon of milk. I baked it in a 9" pie pan (lined with foil) for 20 minutes. It cake out more moist and slightly chewy.
Both ways were good.
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