Everyone has a go-to cookie recipe. This is mine.
THREE ingredients somehow meld together to make an incredibly luscious, melt in your mouth, sweet bite of goodness! Shortbread has a wonderfully crumbly texture, due to the high amount of butter in the cookies. And in my humble opinion, a high amount of butter is never a bad thing. Ever.
These cookies come together very quickly, so this is the perfect recipe for when you have guests drop by unexpectedly. What takes the most time is waiting for your butter to soften. I take mine out of the refrigerator the night before and leave it on the kitchen counter. When I’m ready to bake, the butter is soft and ready to be creamed.
Don’t leave the butter in a really warm place, such as on the stove. You want it soft, not melted!
Brown Sugar Shortbread Cookies
1 lb of butter, softened
1 cup light brown sugar
4 cups AP flour
Heat the oven to 350 degrees F. Using an electric mixer, cream the butter on high speed until light and fluffy.
Gradually add the brown sugar, and mix it well. Be sure to scrape down the sides of the bowl as you go.
With the mixer on low speed, add the flour a little at a time, waiting between additions for the flour to be incorporated. You will need to stop and scrape down the bowl a few times as you add the flour.
Line a baking sheet with parchment paper. This is not a necessity, but does make for easier clean up. And I’m all about easy clean up…
WITH CLEAN HANDS roll an approximately 1 inch ball of dough between your palms, and place onto the baking sheet. Continue with the remaining dough, placing the balls about an inch apart on the baking sheet.
Bake the cookies for 12 minutes, or until golden brown. The cookies are very soft when they first come out of the oven, so let them cool on the cookie sheet for 7 – 10 minutes. Remove the cookies to a cooling rack to complete the cooling process.
Now this is important…try to not eat them all as they cool. It will not be easy.