Brown Sugar Shortbread

Great taste--buttery with that brown sugar taste! I made it with whole wheat pastry flour, so with regular flour it probably would have been a finer consistency. The dough was very dry, and I'd probably finish the edges a little better, as they got brown and crispy.

Good recipe. I would recommend making a batch and a half (multiply ingreidents by 1.5 and patting into an 8x8 pan lined with parchment paper.

Very quick to put together, nice texture, nice scent of caramel. Easy to make with kids. Will make again and again.

Really easy and a real crowd pleaser! I missed the line about "delete oil" the first time I made them, and except for not being as light, they were every bit as good if not even better. ;)

This shortbread is easy to make and delicious--crumbly, buttery, and sweet. I followed the recipe exactly and it came out great!

These are wonderful! Such a nice treat for having friends in for coffee or tea. 'Took the suggestion to use parchment paper in 8x8 glass baking dish and used 1 1/2 batch idea...you'll need to extend cooking time. Great ideas! Cut cookies into triangles for elegant touch by cutting while hot in pan. Cut 8x8 square into quarters; then cut corner to corner of each quarter. Yields: 16 cookies

O-M-G this shortbread is sooo good! It was so simple to make, buttery and the brown sugar is GREAT. I put mine in a circle cake pan and cut into wedges while it was still cooling. I am still in awe that this isn't really fattening. I can be on my diet and have a treat!

I just didn't like how these tasted... they tasted burnt (although they weren't). I definitely won't make this recipe again.

These are delicious and so easy to make. I use cookie cutters to make them into holiday shapes and give them away as favors wrapped in cellophane with a ribbon.

I made this cookie over the weekend and was very impressed with the results. very easy to make! I am going to make this again and add chopped pecans.