Cookie Cookie Cookie

Brown Butter Shortbread Cookies Recipe - no it's not soap! Plus the Bramble Berry holiday closure schedule. 

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So many cookies - yum!

Did Someone Say Cookie?

Bramble Berry will be closed from December 21st until January 1st for the Holidays and Inventory. We will be spending time with our families and counting each and every one of our thousands of products. We hope you have time to enjoy your friends and family, too. When we return on January 2nd we will be shipping out orders in the order they were received.

The Brambleberrians enjoyed our annual cookie exchange today. We just couldn't wait until the end of the day to swap cookies so we did it at 11 am and it's looking pretty unlikely that any cookies will make it back home tonight. Below is the recipe for the cookie that Anne-Marie shared. It's called Brown Butter & Basil Shortbread and it was inspired by the blog Eats Well With Others. We hope you enjoy it as much as we did. 

Happy Holidays!


  • 1 cup + 5 Tbsp Butter
  • 2 Tbsp Basil
  • 3/4 cup Brown Sugar
  • 3/4 tsp Salt
  • 2 Large Egg Yolks
  • 3 cups All Purpose Flour


16 Cookies


Total Time: 1 hour 30 minutes
Prep: 25 min
Chill: 30 minutes
Bake: 35 minutes
Step 1

ONE: Put the butter in a medium saucepan on medium heat. Melt and stir frequently. Cook until the butter is a deep amber/brown color and it smells nutty. This will take about 15 minutes.  Immediately remove form heat (you don't want those little brown bits to go black!)

TWO: While the butter is melting, grease an 8 x 8 inch square baking pan and pre-heat the oven.

Step 2 THREE: In a bowl, whisk together the browned butter, finely chopped basil, sugar and salt. Whisk in the egg yolks one at a time.

FOUR: Using a spoon gently mix in the flour. Do not over mix the dough or you'll end up with tough cookies.

FIVE: Press into the baking pan and chill for 30 minutes.

Step 3 SIX: Poke holes in the dough making sure you reach all the way down to the pan. This will ensure that the dough doesn't puff up while it bakes.

SEVEN: Bake for 35-40 minutes or until the edges are golden brown. Score where you want to cut the bars while it is still warm and then cut once cooled.
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