Classic American brown sugar shortbread is a delightful twist on the traditional shortbread recipe, offering a rich, molasses-like flavor from the brown sugar. Here’s how you can make it:
Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions:
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Preheat the Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat for easy removal of the cookies after baking.
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Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This step should take about 2-3 minutes. The brown sugar will give the mixture a slightly caramel-like color and scent, which is a hallmark of this shortbread variation.
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Add Vanilla and Salt: Stir in the vanilla extract and salt. The salt helps balance the sweetness and brings out the flavor of the brown sugar.
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Mix in the Flour: Gradually add the flour to the butter-sugar mixture, mixing on low speed (if using a hand mixer) or stirring by hand. The dough will start to come together into a crumbly texture. Continue mixing until it forms a smooth, slightly thick dough.
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Roll the Dough: Lightly flour your work surface and roll the dough out to about 1/4 inch thick. You can use a rolling pin, or if you prefer a more rustic look, you can press the dough directly into a baking dish or onto the prepared baking sheet. If you’re using a rolling pin, be sure to roll the dough evenly so it bakes consistently.
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Cut the Dough: If you’ve rolled the dough out, cut it into desired shapes. Classic shortbread is often cut into squares or rectangles, but feel free to use cookie cutters to create any shape you like. If you want, you can score the dough with a knife to create a pattern and make it easier to break apart once baked.
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Bake: Place the cut cookies onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for about 18-22 minutes, or until the edges of the shortbread are lightly golden brown. The exact time will depend on the thickness of the dough and your oven.
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Cool the Cookies: Once baked, remove the shortbread from the oven and let it cool on the baking sheet for about 10 minutes. This allows the cookies to firm up before transferring them to a wire rack to cool completely.
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Optional Finishing Touch: For an extra touch, you can sprinkle a little coarse sugar over the shortbread right after it comes out of the oven while it’s still warm. This adds a nice crunch and a touch of sparkle to the cookies.
Tips:
- Butter: Use high-quality unsalted butter for the best flavor. The butter is the primary fat in this recipe, and its taste really shines through.
- Storage: Store your brown sugar shortbread in an airtight container at room temperature for up to a week, or freeze for longer storage. Just make sure the cookies are completely cool before sealing them in a container.
- Customization: For a variation, you can add chopped nuts like pecans or walnuts to the dough for added texture and flavor, or a pinch of cinnamon for warmth.
Brown sugar shortbread is perfect with a cup of tea or coffee, and it can easily become a favorite treat. The rich, buttery flavor with the slight sweetness of brown sugar makes for an irresistible, classic American cookie that’s both simple and delicious.