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Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies

Robin

As these cookies cool, they acquire an appealing crunch.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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

Ike
89
10/17/2003

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!

luvsaz
47
2/20/2006

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.

A.Baker
33
12/10/2003

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.