BROWN SUGAR SHORTBREAD
I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.
Provided by Food Network
Categories dessert
Time 50m
Yield 30 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
- Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
- Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
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Mohamad Kawkab
[email protected]These cookies look so good. I'm definitely going to make them this weekend.
Gulam Husan
[email protected]I can't wait to try this recipe. It looks so easy and delicious.
William Johnson Jr
[email protected]I'm so glad I found this recipe. These cookies are amazing!
Navjot Salh
[email protected]These are the best shortbread cookies I've ever had. They're so buttery and melt in your mouth.
Ordinary Zack
[email protected]I made these cookies for my family and they loved them. They're so simple, yet so flavorful.
Mercy Mecha
[email protected]These cookies are so delicious! The brown sugar gives them a unique flavor that I've never tasted before.
Donny B
[email protected]I love how easy these cookies are to make. I always have the ingredients on hand, so I can whip up a batch whenever I'm craving something sweet.
Raja Usman
[email protected]These shortbread cookies are the perfect balance of sweet and savory. The brown sugar adds a wonderful depth of flavor.
Tahir Awan
[email protected]I've made these cookies several times now and they always come out great. They're so buttery and crumbly, and the brown sugar gives them a nice toffee flavor.
az abdi
[email protected]These shortbread cookies were a hit at my holiday party! They were so easy to make and turned out perfectly. The brown sugar gave them a lovely caramelized flavor.