Brown Sugar Shortbread

Shortbread

Perfect for pressing into a shortbread mould, this fancy recipe will be a cookie exchange classic.

  • Total Preparation Time: 45 minutes

Makes about 4 dozen cookies.

Rating: 0 Stars

Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
3/4 tsp5 mLSalt
3/4 cup175 mLLight Brown Sugar, packed
2 cups500 mLAll Purpose Flour
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Instructions:

  1. Preheat oven to 300F (140C). Using electric mixer, beat butter with salt and brown sugar until light and fluffy. Using wooden spoon, stir in flour, 1/3 cup (75mL) at a time.
  2. Divide dough into sixths. Pat out each piece of dough into 6" (15 cm) circle on parchment paper-lined cookie sheets. Press fork tines or tip of knife, all-around edge of circle. Using paring knife, without cutting through dough, score each circle into 8 wedges. Repeat with remaining dough, making two circles on each cookie sheet.
  3. Bake in centre of oven for 20 minutes or until golden. Cool in pan on rack for 5 minutes. Cut though score marks. Cool completely before transferring to racks.
  • Cookie exchanges are a great way to share recipes. Gather a group of friends and bring enough cookies and copies of your recipe, for everyone. You get to take home some great ideas and a selection of delicious cookies.
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Ingredients

1 cup250 mLGAY LEA - Unsalted Butter, softened
3/4 tsp5 mLSalt
3/4 cup175 mLLight Brown Sugar, packed
2 cups500 mLAll Purpose Flour
Add to Shopping List

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