Brown Sugar Shortbread
I discovered this recipe in a Christmas with Southern Living cookbook, and it made a beautiful, simple gift for teachers. With just 3 main ingredients it’s easy to make, and if time were a concern then instead of cutting shapes with cookie cutters, you could just roll out the dough and cut into squares, then cut on a diagonal for a traditional shortbread look.
- 1 cup butter, softened
- 1/2 cup firmly packed dark brown sugar
- 2 cups all-purpose flour
- sparkling sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add brown sugar, beating until light and fluffy. Gradually add flour, beating at low speed until smooth. Cover and chill 30 minutes. Roll dough to 1/4″ thickness on a lightly floured surface. Cut with a 2″ tree-shaped cutter; place 1″ apart on lightly greased baking sheets (or use parchment paper). Sprinkle evenly with sparkling sugar. Bake at 375 degrees for 10-12 min or until edges are golden. Cool on pans on wire rack 5 min. Remove to wire racks to cool completely. Yield 1 1/2 dozen.