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Brown Sugar Shortbread Cookies

Reviewed: Oct. 25, 2010
I made this recipe using 2 cups of flour and imported Irish butter. The dough was crumbly. I placed the dough in plastic wrap and formed a log and placed it in the refrigerator over night. When I took the dough out of the fridge, it was as hard as a brick! But I let it sit out for five minutes and it was soft enough to slice. Baked for 18 minutes and let cool. They were so good. And very easy to make. This recipe is a keeper.
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