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| BROWN SUGAR SHORTBREAD COOKIES |
| 12 Cookies |
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| INGREDIENTS |
1/2 lb + 1 t (2 sticks) Unsalted Butter, at room temperature
1 c Packed Light Brown Sugar
2 c All-Purpose Flour
1/8 t Salt
1 T Granulated Sugar
1/4 t Ground Cinnamon
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| METHOD |
| Preheat the oven to 325 degrees.
Lightly grease a 9-inch springform pan with 1 teaspoon of
the butter and set aside.
In a large bowl, using an electric mixer, cream the remaining
2 sticks butter.
Add the sugar and beat until light and fluffy.
Add the flour and salt and mix just until blended, being
careful not to overnight.
Press the dough into the bottom of the prepared pan.
Pierce the dough ball over with the tines of a fork, and press
the edges decoratively with the flat side of the tines.
Combine the sugar and cinnamon in a small bowl and
sprinkle lightly over the dough.
Bake until set and light golden brown, 30 to 40 minutes.
Remove from the oven and release the sides of the pan.
Cut while warm into 12 wedges.
Let cool before serving, or store in an airtight container for
up to 3 days and serve at room temperature. |
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