Brown Sugar Shortbread

10 Dec

As a general rule, I’m not one who enjoys making a certain recipe more than once. I’m also not a person who enjoys making things that require multiple batches in and out of the oven. That being said, I have to confess that I am breaking both of those rules in the name of shortbread.

Shortbread is made mainly out of butter and sugar, which is why it makes me want to break these rules. Add a little vanilla extract and some flour and you have a tender, flaky cookie that’s practically begging for you to eat it for breakfast. (Shortbread and I have loose boundaries.)

Brown Sugar Shortbread

Adapted from Bakergirl

Printable Recipe

1 pound butter, softened

1 cup packed brown sugar

1 teaspoon vanilla extract

3 cups flour

In a mixer, cream butter and sugar together until the butter turns light yellow. Add vanilla extract. Mix in flour one cup at a time until a soft dough has formed. Wrap dough in plastic wrap and chill for about 30 minutes. Preheat oven to 325°. Remove dough from refrigerator and turn out onto a floured countertop. Knead the dough briefly, incorporating enough flour to make it not sticky. Using a rolling pin, roll dough to about a 1/2″ thickness and slice into cookies about 1″ x 3″. Place on an ungreased cookie sheet and about 20-25 minutes, until they are just turning brown.

These cookies really could not be any easier. Four ingredients (which I bet are already in your house somewhere), some mixing, chilling, and baking–and these little babies are ready for a dunk in your coffee. Or as lunch dessert. Or as an after school snack. Orrr as an appetizer. The shortbread possibilities are endless.


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