Oxmoor House
3 1/2 dozen


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1 cup unsalted butter, softened
3/4 cup firmly packed dark brown sugar
2 cups all-purpose flour
3/4 teaspoon salt


Cream butter in a medium mixing bowl; gradually add sugar, beating until light and fluffy. Add flour and salt; stir until well blended. Divide dough into three equal portions; chill at least 1 hour.

Press one portion of dough into a 7- x 5-inch rectangle on a lightly greased cookie sheet; press with tines of a fork around outer edge of rectangle. Divide rectangle into 2 1/2- x 1-inch bars by making deep indentions with a wooden pick. Repeat procedure with remaining portions of dough.

Bake at 300° for 30 minutes; cool slightly. Break warm shortbread into bars. Remove from cookie sheets, and cool completely on wire racks.

Note: Chilled dough may be pressed into a floured shortbread mold and turned out onto a lightly greased cookie sheet. Bake as directed.

Created date

February 2010