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Cookie: Brown Sugar Shortbread Cookies Recipe

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This recipe for Cookie: Brown Sugar Shortbread Cookies is from Treasured family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup or 8 ounces (2 sticks butter at room temperature.)
cup or 3.5 ounces golden brown sugar packed
2 teaspoons cinnamon (optional at Christmas)
2 cups (9.2 ounces) all purpose flour (not sifted but spoon into cup)
teaspoon salt

Cream butter, sugar and (spices if using,) until light and fluffy, about 2-3 minutes,
Add flour and salt and mix on low speed until the dough just comes together. Don't over mix. Roll dough out between two pieces of parchment paper to inch thick.
Or (my favorite) Put dough in gallon freezer bag and put on flat surface. Leave top of bag open, use the bag as a guide to roll the dough into a 9x10 inch rectangle. If you have it use an adjustable rolling pin with thickness guides at inch.
Seal bag and put in refrigerator. 1 recipe makes one freezer bag. Makes One dozen cut out cookies. Keep each bag in refrigerator until ready to cut out cookies. Remove one bag at a time. Lay bag on flat surface and cut around edge of bag leaving only the bottom of the bag. Cut cookies out without using flour. Use metal pancake turner gently remove cookie to parchment paper on cookie sheet.
Place cookie sheet with cookies in refrigerator or freezer. Get next freezer bag out and cut top off. Cut out cookies place on parchment paper in cookie sheet and place in refrigerator.
Get first cookies out of refrigerator and place in preheated oven and bake at 350 for 18-20 minutes. Until just turning lightly golden, but not browned around edges. Cool completely on rack.

Royal Icing (Damming and Flooding) or Shiny Icing

2 pounds powder sugar
1/3 cup Meringue powder
3/4 cup warm water
2 Tablespoon oil free extract (in class used Lemon oil free extract)
Use oil free food colorings
Found at Hobby Lobby
Small spray bottle with tap water
1 teaspoon light corn syrup
1 and 1/2 cups confectioners sugar
2 to 2 and 1/2 Tablespoons water (I use 2 1/2)
1/2 teaspoon vanilla, almond, or lemon extract (I use lemon)
Drops of food coloring ( I use gel)
pinch of salt
I make several recipes of this for different colors

Combine powder sugar and meringue powder. Add lemon extract to water and slowly add to dry ingredients on low speed. The icing will look to thin continue to beat medium high speed, then high until stiff peaks form about 4-5 minutes.
Divide icing into bowls for colors. Keep all bowls covered with Moist cloth. You can remix if you need to. It will dry out if not covered. One recipe decorated 5-6 dozen cookies. Consistency of icing is important in making decorated iced cookies as in bakery quality.
*First Dam Cookies: Color frosting. Out line cookie with thicker consistency of frosting. Like toothpaste. Place in piping bag. Cut tiny tip of bag off. Twist top of bag down and squeeze frosting out of tip and outline areas of cookie that need to be lined As all around the cookie. This is called damming the cookie.
*Second Flooding Cookies. First color frosting. Then using spray bottle spray water into the frosting until thin. Using 15 to 20 second rule draw a line through frosting using spatula and count seconds until it fills back in with no line showing. Put in piping bag with a small whole in tip or squeeze bottle and flood/fill the areas of the cookie between damming lines.
SHINY ICING DIRECTIONS: Mix altogether with whisk until without lumps. Pour into squeeze bottle and outline cookie and fill with icing. Let Dry some and add detail to cookie.

Personal Notes:
Personal Notes:
I attended this class in culinary school at Pulaski Tech. These type of cookies the Chef charged $2.50 for a plain cookie to $4.50 for a detailed cookie in 2019.




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