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Photo for - Brown Sugar Shortbread

Brown Sugar Shortbread

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

  • Yields: about 4 dozen cookies
  • Preparation: 45 minutes

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 3/4 tsp (4mL) salt
  • 3/4 cup (175mL) light brown sugar, packed
  • 2 cups (500mL) all purpose flour

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.
Photo of - Brown Sugar Shortbread

Ingredients

  • 1 cup (250mL) GAY LEA - Unsalted Butter, softened
  • 3/4 tsp (4mL) salt
  • 3/4 cup (175mL) light brown sugar, packed
  • 2 cups (500mL) all purpose flour