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Post by Sheila on Apr 21, 2013 17:45:18 GMT -5
Brown Sugar Shortbread 1 cup butter, softened 1/2 cup dark brown sugar 2 1/4 cups flour
Preheat oven to 300 degrees. Cream butter and sugar in a large bowl. Gradually stir in flour and mix well.
Turn dough out onto lightly-floured surface and knead until smooth. Place dough on cookie sheet and pat into a rectangle about 1/3" thick measuring approximately 11 x 8 inches. Cut into 2-inch by 1-inch pieces. Prick each piece with fork.
Bake at 300 degrees for about 25 minutes, or until bottoms begin to get lightly brown. Cool on sheet 5 minutes, then remove to rack to cool completely.
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Post by BigM on Apr 22, 2013 5:24:51 GMT -5
Ohhhh!! These sound gooooodd!!!
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Post by Valerie on Apr 22, 2013 19:05:47 GMT -5
Goin' on my list of stuff to make while I'm on break this week!
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Post by Granny Smith on Apr 23, 2013 17:18:01 GMT -5
I made this yesterday. Everybody kind of went 'Eh', but it was gone before dinnertime. It was pretty good, especially with coffee.
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Post by Valerie on Apr 23, 2013 20:01:56 GMT -5
We love shortbread cookies. We're not really into sweet cookies, so these are just perfect for us.
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Post by Valerie on Apr 26, 2013 10:29:59 GMT -5
Well, we'll see how mine come out. I was 'tasting' the dough on the beater after mine were in the oven. And that's when I discovered that the 5# bag of flour I bought a couple weeks ago was self-rising. Well, they might just be fluffier than shortbread is supposed to be. Hopefully they won't taste too much like baking powder. If so, I reckon I'll have my own private batch of cookies!
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Post by Granny Smith on Apr 26, 2013 18:22:47 GMT -5
If they rise too much just call them butter cookies.
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Post by Valerie on Apr 26, 2013 18:55:23 GMT -5
Texture-wise, they're OK. A little softer than they would have normally been. There is a definite aftertaste of baking powder, though. They'll get eaten, but not as fast as they normally would have. Guess I'll have to make Dave a batch of scotch teas to make up for it.
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Post by Granny Smith on Apr 26, 2013 19:59:52 GMT -5
Would it help to roll them in cinnamon sugar?
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Post by Valerie on Apr 26, 2013 20:23:00 GMT -5
I'm not so sure it would stick at this point. I don't really want to make them sweeter, though. Found out the b. powder is less noticeable when dunked in tea.
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Post by Granny Smith on Apr 26, 2013 21:06:32 GMT -5
I'm not so sure it would stick at this point. I don't really want to make them sweeter, though. Found out the b. powder is less noticeable when dunked in tea. [/b] Problem solved.
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