Makes 5 dozen.
1 cup soft butter
1/2 cup light-brown sugar, firmly packed
2-1/2 cups sifted all-purpose flour
In large bowl, with portable electric mixer at medium speed, or wooden spoon, beat butter with sugar until light and fluffy.
With wooden spoon, stir in flour until smooth and well combined. Dough will be stiff.
Refrigerate dough, covered, several hours.
Preheat oven to 300F.
Divide dough into 2 parts; refrigerate until ready to roll out.
On lightly floured surface, roll out dough, one part at a time, 1/3 inch thick.
Using 1-1/2- or 2-inch fancy cookie cutters, cut out cookies. Place, 1 inch apart, on ungreased cookie sheets.
Bake cookies 25 minutes, or until light golden.
Remove to wire rack; cool.
Bonus: SHORTBREAD STARS
Make Brown-Sugar Shortbread Cookies, substituting granulated sugar for light-brown sugar.
Use 1-1/2- or 2-inch star-shape cookie cutters to cut out cookies.
Bake as directed above.
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