Bertolli

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NOLA Restaurant

534 St. Louis Street, New Orleans, LA 70130
504-558-3947

BROWN SUGAR SHORTBREAD COOKIES

12 Cookies

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

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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