Brown Sugar Shortbread
Addictingly delicious brown sugar shortbread has a simple wholesome recipe and a sweet caramel flavor infused deep into each little cookie.
Servings 68 Cookies
- 2 cups unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 4 1/2 cups all-purpose flour, plus extra for flouring rolling surface
Preheat oven to 325 degrees.
In a large mixing bowl, using a handheld electric mixer, beat the butter and brown sugar until light and fluffy. Mix in the vanilla.
Add the salt and flour then mix on low speed until the dough starts to come together.
Turn dough onto a lightly floured surface; knead for 5 minutes, to form a soft dough.
Roll dough into 1/4 inch thickness and cut with a rectangular shaped cookie cutter. Reroll and cut out scraps of dough only once or cookies become too crumbly. Poke top of cookies with a bamboo skewer or fork in a decorative pattern.
Place on an ungreased baking sheet 2 inches apart. Bake in the preheated oven until edges are just beginning to become golden, 16-19 minutes. Let cookies cool on baking sheets for 3 minutes. Remove to a wire rack to cool completely.
Serving: 1cookie | Calories: 90kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 15mg | Fiber: 1g | Sugar: 3g | Vitamin A: 167IU | Calcium: 6mg | Iron: 1mg