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Brown Sugar Petticoats

Yield Makes 12 to 16 servings


  • 1 1/4 cups all-purpose flour
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup (1/4 lb.) butter or margarine
  • 2 teaspoons granulated sugar

Nutrition Information

  • calories 123
  • caloriesfromfat 42 %
  • protein 1.1 g
  • fat 5.8 g
  • satfat 3.6 g
  • carbohydrate 17 g
  • fiber 0.3 g
  • sodium 62 mg
  • cholesterol 16 mg

How to Make It

  1. In a bowl, mix flour and brown sugar. Cut butter into chunks and add to bowl.

  2. With a pastry blender, cut butter until mixture is crumbly and no large particles remain.

  3. Press dough with your hands to form a ball, then pat evenly in an 8- or 9-inch-wide cake or cheesecake pan with removable rim.

  4. With the tines of a fork, make impressions around edge of dough. Then pierce surface of cookie all over.

  5. Bake in a 300° oven until slightly darker golden brown, about 40 minutes.

  6. While hot, remove pan rim and cut cookie into 12 to 16 wedges. Sprinkle with granulated sugar. Cool on a rack.

  7. Serve, or store airtight up to 1 week. Freeze to store longer.

  8. Nutritional analysis per cookie.