Brown Sugar Shortbread
  • Servings: Makes 40 cookies
  • 1 cup butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 2-1/4 cups all-purpose flour
  1. Heat oven to 300 degrees.
  2. In a mixing bowl, beat butter and sugar until creamy, several minutes. Mix in the flour gently; do not over-mix.
  3. 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.
  4. 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.
  5. 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.
  6. 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!!
Do NOT use margarine for this one! It simply HAS to be made with real butter!