Brown Sugar Shortbread Cookies Recipe
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Brown Sugar Shortbread Cookies

By: Robin 
"As these cookies cool, they acquire an appealing crunch."

This Kitchen Approved Recipe has an average star rating of 3.7 Rate/Review | Read Reviews (31)

What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Tea
 

Servings  (Help)

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Original Recipe Yield 3 dozen
 

Ingredients

  • 1 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  •  

Directions

  1. In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
  2. Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 212 | Total Fat: 10.4g | Cholesterol: 27mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 17, 2003 by Ike Supporting Member (Click to learn more about Supporting Membership)  view full review
I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Feb. 20, 2006 by luvsaz   view full review
I made these using the suggestions of another cook in the reviews, using only 2 cups flour and...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 10, 2003 by A.Baker   view full review
These cookies are very simple. If you don't want to roll out the dough, form it into small...
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on May 6, 2008 by Tiffany   view full review
I followed other reviewers suggestions and the cookies came out perfectly. I only used 2C...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 17, 2003 by DMT50   view full review
The dough was so dry, it was crumbly. After molding into a ball and refrigerating, it was...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Sep. 25, 2003 by JOSIE   view full review
This was a quick and easy dessert I put together in just a matter of minutes. I didn't make...
The reviewer gave this recipe 3 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 20, 2010 by Sara P   view full review
Good cookies, I find making them thick and cutting baking time keeps them from being too...
The reviewer gave this recipe 1 stars. This recipe averages a 3.7 star rating.
Reviewed on Dec. 28, 2009 by Christina   view full review
I made these a week ago. It is as though there are ingrdients missing. They tasted great but...
The reviewer gave this recipe 4 stars. This recipe averages a 3.7 star rating.
Reviewed on Nov. 16, 2010 by iceprincess   view full review
This recipy tastes better uncooked, and best of all, its egg free so you can!
The reviewer gave this recipe 5 stars. This recipe averages a 3.7 star rating.
Reviewed on Oct. 26, 2010 by Gee   view full review
I made this recipe using 2 cups of flour and imported Irish butter. The dough was crumbly. I...

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