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Fifteen Decembers ago, I shared a recipe for one of the delicious cookies I’d ever made or eaten: brown butter brown sugar shorties. I told you that because they were impossibly flavorful (nutty brown butter, brown sugar, vanilla, you’re welcome) but not terribly cute (beige, sprinkle-free) you should feel free to keep them home from parties where their feelings could be hurt as they were ignored in favor of the frosted, baubled, and brightly colored popular kids. They’re too good to share, anyway.
But the recipe turned out to fail one crucial test: It doesn’t work for everyone. The problem is the brown butter. All butter has some water content; when we brown it, the water content evaporates off and the
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