Tuesday, November 28, 2006

Brown Sugar Shortbread

1 cup butter (no substitutes), softened
1/2 cup packed brown sugar
2 1/2 cups all-purpose flour

In a mixing bowl cream butter and sugar. Gradually stir in the flour. Turn onto a lightly floured surface and knead until smooth--about 3 minutes. Pat into a 1/3 inch thick rectangle measuring 11 x 8 inches. Cut into 2 x 1 inch strips. Place 1 inch apart on an ungreased cookie sheet. Prick with a fork multiple times (to make them look like shortbread). Bake at 300 degrees for 25 minutes or until the bottoms begin to brown. Cool for 5 minutes; remove to a wire rack to cool completely. Yield 3 1/2 dozen.

Thanks to my Aunt Leona

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