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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cookie - Brown Sugar Shortbread Cookies Recipe

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This recipe for Cookie - Brown Sugar Shortbread Cookies is from The Gilbert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon unsalted butter, softened
8 ounces unsalted butter, softened
1 cup packed light brown sugar
2 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar
Directions:
Directions:
1. Preheat the oven to 325ºF.
2. Lightly grease a 9-inch spring-form pan with 1 teaspoon of the butter and set aside.
3. In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter.
4. Add the sugar and beat until light.
5. Add the flour and salt, and mix just until incorporated, being careful not to over mix.
6. Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
7. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.
8. Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature
Number Of Servings:
Number Of Servings:
12

 

 

 

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