Recipe Time. Enjoy!
Brown Sugar Shortbread:
Yield: 30 cookies depending on size.
Time: Prep: 30 minutes.
Total including baking time and dishes: 2 hours.
1 Cup unsalted butter
⅓ Cup packed brown sugar
1 ⅔ Cup all purpose flour
⅓ Cup Cornstarch
1 tsp Vanilla
Cream butter in/with mixer until smooth, add sugar and vanilla. Beat until well mixed.
Add flour and cornstarch. Beat until the dough begins to form into a ball on its own.
Roll dough into a log about 1 inch in diameter, wrap in tinfoil or wax paper or parchment, whatever you have, and refrigerate 30 minutes. You do not need to oil your counter top or anything for this. Shortbread has so much butter it doesn’t stick to anything but itself.
Preheat oven to 350.
Take the dough out of the refrigerator and slice log into slice about ½ an inch thick. Place slices on ungreased cookie sheet. You can put them quite close together because they don’t spread much. I fit 20 on one cookie sheet. Bake for 9-10 minutes. Possibly up to 11 minutes, but you don’t want to over bake shortbread.
Cool and eat them. They are delicious.