Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies

36 Reviews 5 Pics
Robin
Recipe by  Robin

“As these cookies cool, they acquire an appealing crunch.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

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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 (36)

Rate This Recipe
Ike
87

Ike

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

luvsaz

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

A.Baker

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.

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Nutrition

Amount Per Serving (18 total)

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

Based on a 2,000 calorie diet

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