Brown Sugar Shortbread

Recipe from

Oxmoor House


1 cup butter, softened
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
2 to 3 tablespoons white sparkling sugar


Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy. Gradually add flour, beating at low speed until smooth. Cover and chill 30 minutes.

Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch tree-shaped cutter; place 1 inch apart on lightly greased baking sheets. Sprinkle with sparkling sugar.

Bake at 375° for 10 to 12 minutes or until edges are golden; cool on baking sheets on wire racks 5 minutes. Remove to wire racks to cool completely.

Marty Wingate, Seattle, Washington,

Oxmoor House

August 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note