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Brown Sugar Shortbread Recipe
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Brown Sugar Shortbread Recipe

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4.5 14 19
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These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
TOTAL TIME: Prep: 15 min. Bake: 25 min./batch
MAKES:21 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min./batch
MAKES: 21 servings

Ingredients

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

Nutritional Facts

145 calories: 2 each, 9g fat (5g saturated fat), 23mg cholesterol, 90mg sodium, 15g carbohydrate (5g sugars, 0g fiber), 1g protein .

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in.
  2. Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork.
  3. Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack. Yield: 3-1/2 dozen.
Originally published as Brown Sugar Shortbread in Quick Cooking May/June 1998, p27


Reviews for Brown Sugar Shortbread

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
AMANDALEEANN
Reviewed Dec. 7, 2015

"This was a very tasty recipe. Everyone who tried them loved them. So simple too!"

MY REVIEW
georgeanna
Reviewed Mar. 29, 2015

"I have made these often and they are always a big hit. It is very important not to over kneed. The cookies will get dry and tasteless."

MY REVIEW
chayamalkadina
Reviewed Dec. 19, 2014

"Brown Sugar Shortbread

I've made this recipe for years and it's always a hit. I usually add some vanilla extract before mixing flour. A little Sea salt with the flour mixture is good if using unsalted butter (best). High quality ingredients make a difference too...use a low moisture butter like Plugra or Straus Organic, King Arthur Flour, and definitely mix flour in gradually. it really makes a difference."

MY REVIEW
wswarren59
Reviewed Dec. 7, 2014

"With a recipe like this, which has only a few ingredients, the quality of those ingredients will make or break your results. Use a really good brown sugar - muscovado is even better. I also used Kerrygold butter and rolled them out to about 1/3" thick and cut them out, then sprinkled with raw sugar. They were amazing."

MY REVIEW
LeslieH
Reviewed Dec. 6, 2014

"Tastes great and easy to make"

MY REVIEW
wellar
Reviewed Dec. 4, 2013

"Thanks for having this shortbread recipie on line. It is the same one my mother and grandmother made. They were from Manitoba also. And it makes the best short"

MY REVIEW
OhBeeOne
Reviewed Nov. 24, 2013

"Pretty bland. For all the butter and brown sugar it should have more flavor, I think. Would not make it again. (This may be okay as a cookie to go with ice cream but I wouldn't waste the calories on them."

MY REVIEW
Fernflower
Reviewed Jul. 27, 2013

"I love these cookies just the way they are!! They are so easy and they melt in your mouth. I will make them again and again and again!!!"

MY REVIEW
1275
Reviewed Jan. 7, 2012

"great with strawberry jelly on top!"

MY REVIEW
1275
Reviewed Jan. 7, 2012

"I just made these today, they taste great! I have made shortbread before only once, and I just LOVED the addition of the brown sugar. They are so simple yet so yummy! Instead of cutting into squares I used a 1 1/2 inch biscuit cutter which gave the cookies ridged edges. SO cute and yummy! Will definitely make again; thanks so much for sharing!"

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