Brown Sugar Shortbread Cookies Recipe - Allrecipes.com
Brown Sugar Shortbread Cookies Recipe

Brown Sugar Shortbread Cookies

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2003

I found the dough too crumbly and with a second batch only used 2 cups of flour. I rolled the dough in about 2 inch sausages and put it in the fridge for 2 hours, then cut the dough in 1/4 inch thick cookies. They came out perfectly and melt in your mouth!

 
Most Helpful Critical Review
Feb 20, 2006

I made these using the suggestions of another cook in the reviews, using only 2 cups flour and rolling into logs ,chilling then slicing and baking. Thet were quite good and my husband who is a dunker liked them. My only concern was with the cooking time,35 to 40 min? Can't be right. I just watched them and removed them when they were light brown, but a novice might try baking them for that length of time..... Not good.

 
Dec 10, 2003

These cookies are very simple. If you don't want to roll out the dough, form it into small balls and flatten them with a glass. The cookies are very plain and crunch, so I think they taste best when dipped in coffee or cocoa.

 
May 06, 2008

I followed other reviewers suggestions and the cookies came out perfectly. I only used 2C flour and I used light brown sugar and cooked at 300 degrees for 20 minutes. After cooling for a minute or two the cookies have a great crunch. Warning they are very addicting!

 
Oct 17, 2003

The dough was so dry, it was crumbly. After molding into a ball and refrigerating, it was like a rock. I added butter as I worked with the dough. After they baked for much less than the specified time, they were hard as a rock. They obviously require less flour!

 
Sep 25, 2003

This was a quick and easy dessert I put together in just a matter of minutes. I didn't make these into cookies. Instead, I spread this out in a greased 15x10 inch pan and baked it for about 20-25 minutes. I added an egg yolk into the mixute to hold it together. I spread some homemade chocolate sauce on top and sprinkled it with walnuts. My son went nuts for this. Good recipe Robin.

 
Dec 20, 2010

Good cookies, I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them, very pretty.

 
Nov 16, 2010

This recipy tastes better uncooked, and best of all, its egg free so you can!

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 28.3 g
  • 9%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 77 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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