Brown-Sugar Shortbread Cookies


1 cup unsalted butter; room temperature
1 cup light brown sugar; packed
2 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon

Preheat oven to 325 degrees. Lightly butter 9-inch-diameter springform pan.

Using electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add brown sugar and beat well. Using rubber spatula, mix flour and salt (do not overmix). Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using ruler as guide and cutting through dough. Pierce each wedge several times with toothpick.

Bake until shortbread is brown, firm at edges and slightly soft in center, about 1 hour. Cool shortbread completely in pan on rack. Remove pan sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

12 cookies

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s