Christmas isn’t here yet, but I’m already craving cookies like crazy. This morning I was looking through different cookie recipes I’ve posted in the past and I ran across this recipe for Brown Sugar Shortbread that was hidden in a post about Lemon Shortbread from a few years back. Since these cookies are so delicious, I decided it was time to give them their own space to shine. Keep in mind that a batch of shortbread packaged in a cute box or tin makes a wonderful gift!
Brown Sugar Shortbread
1 cup butter, softened
1/2 cup lightly packed brown sugar
2 1/2 cups all purpose flour
Preheat oven to 325 degrees.
Cream butter and sugar in a large bowl. By hand, stir in flour a little at a time. Dough will be crumbly, so dump it out onto a counter top or pastry board and work it together by hand until smooth. Pat or roll dough out into a rectangle that is about 1/2 inch thick. Cut into small squares, rectangles or diamonds (whichever you prefer). Arrange cookies on an ungreased baking sheet (I use parchment paper for easy cleanup) and bake 20-25 minutes in a preheated 325 degree oven until the bottom edges are just starting to brown.
Recipe notes: This recipe assumes you are using regular salted butter. If you choose to use unsalted butter, whisk 1/2 teaspoon salt (or slightly more if using kosher salt) into the flour before mixing the dough.
- Lemon Shortbread
- Classic Snickerdoodles
- Persimmon Cookies Recipe
- Whole Wheat Raspberry Almond Thumbprint Cookies
Around the Web:
- Hearst Castle Shortbread Cookies from 101 Cookbooks
- Twice-Baked Shortbread from Smitten Kitchen
- Shortbread Cookies from Simply Recipes
- Brown Sugar Pecan Shortbread from Butter Sugar Flour