"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Brown Sugar Shortbread Cookies, by Janalee Dimond, is from The Anderson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter (no substitutes), softened 1/2 cup packed brown sugar 2 1/4 cups flour
Cream butter and sugar, gradually add flour. Turn onto floured surface and knead until smooth, about 3 min. Pat into 1/3 inch thick rectangle measuring 11x8 inches. Cut into 2"x1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork. Bake at 300º for 25 min. or until bottom begins to brown. Cool for 5 minutes; remove to wire rack.
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