Brown Sugar Shortbread
1 cup butter, at room temperature
1/2 cup packed dark brown sugar
2-1/4 cups all-purpose flour
Heat oven to 300 degrees.
In a mixing bowl, beat butter and sugar until creamy, several minutes. Mix in the flour gently; do not over-mix.
Turn the dough out onto a board that has been lightly floured. Pat it into a rectangle about 1/3-inch thick, and about 11 inches long by 8 inches wide. Cut dough into 4 long strips (about 2 inches wide each), and then make 9 horizontal cuts; you will have 40 cookies total.
Using a spatula, place cookies about 1 inch apart on ungreased baking sheet. Prick tops with a fork several times each, or use the blunt end of a thin bamboo skewer to poke the cookies.
Bake for 25 minutes. Cookies will be light brown and will hold their shape. Remove from oven and cool on pan for 5 minutes, then remove cookies from pan and place on a wire rack to finish cooling. Store in an airtight container.
Kay's note: I mixed in the flour just until it was fully incorporated with the butter and brown sugar. I think if you mix it too much, the cookies might end up a wee tough!! Mine turned out sooooooo tender and yummy!!
Pairs Well With
Do NOT use margarine for this one! It simply HAS to be made with real butter!