Brown Sugar Shortbread

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Rich shortbread is easy to prepare and keeps for several days in an airtight container. Softened butter should be pliable but not easily spreadable. Using light brown sugar yields sweet treats with caramel notes. These double easily; just bake each batch separately for the best results.

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 41%
  • Fat: 3.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 10.4g
  • Fiber: 0.2g
  • Cholesterol: 9mg
  • Iron: 0.4mg
  • Sodium: 50mg
  • Calcium: 6mg

Ingredients

  • 5.5 ounces all-purpose flour (about 1 1/4 cups)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 7 tablespoons butter, softened
  • 1 1/2 teaspoons ice water
  • Cooking spray

Preparation

  1. 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, and salt in a small bowl; stir with a whisk.
  2. 2. Place brown sugar and butter in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
  3. 3. Preheat oven to 325°.
  4. 4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 25 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.
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