Brown Sugar Shortbread Cookies Recipe by Christina
Brown Sugar Shortbread Cookies Cooking Instructions 1 In a large bowl, whisk together the flour and salt. Set it aside. 2 Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla. 3 On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together. 4 Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary. 5 Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside. 6 Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays. 7 Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely. 8 Store in an airtight container for up to 5 days. 1 In a large bowl, whisk together the flour and salt. Set it aside. 1 In a large bowl, whisk together the flour and salt. Set it aside. 2 Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla. 2 Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla. 3 On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together. 3 On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together. 4 Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary. 4 Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary. 5 Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside. 5 Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside. 6 Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays. 6 Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays. 7 Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely. 7 Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely. 8 Store in an airtight container for up to 5 days. 8 Store in an airtight container for up to 5 days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Sausage Tortellini Soup Ground Beef Enchiladas Chocolate Peppermint Cookies Ginger Pistachio Cookies Traditional Southern Cornbread Crockpot Sausage Tortellini Soup Ground Beef Enchiladas Chocolate Peppermint Cookies Ginger Pistachio Cookies Traditional Southern Cornbread Kebuli Chicken Rice Asian Coastal Dressing Scrumptious carrot cakes Puerto Rican Rice with Chick Peas Chocolate Peppermint Cookies Chicken Noodle Soup Ginger Pistachio Cookies Delicious cheesy baked broccoli & asparagus Assorted cow tail pepper soup Banana Milkshake Kebuli Chicken Rice Asian Coastal Dressing Scrumptious carrot cakes Puerto Rican Rice with Chick Peas Chocolate Peppermint Cookies Chicken Noodle Soup Ginger Pistachio Cookies Delicious cheesy baked broccoli & asparagus Assorted cow tail pepper soup Banana Milkshake