Last week, Smitten Kitchen posted a scrumptious looking recipe for peach shortbread. And you all know that when Smitten Kitchen says, "Jump," I say, "How high?"
I promptly scurried off to buy some late-season peaches, but I already had the other ingredients in-house. It's a remarkably simple recipe; the longest time commitment is waiting for the browned butter to cool.
Yes, browned butter. Did I mention that these peach shortbread bars feature my favorite baking ingredient ever? Indeed.
So head on over to Deb's blog and hook yourself up with the recipe. And if peaches have already disappeared from your local market, go ahead and substitute plums, or even very thinly sliced sweet apples. I have a hunch that this recipe is remarkably adaptable.