I’ve made shortbread before, but not brown sugar shortbread—until now! If you’ve never tried it yourself, I can tell you that it’s really good! It’s rich and buttery like the Scottish Shortbread I made during the holidays, but there are a few differences from that recipe—this Brown Sugar Shortbread is baked in one 9″ round cake pan instead of two 8″ rounds, so it’s a thicker shortbread, crispy on the outside, and a little chewy on the inside. The light brown sugar gives it a slightly different taste than traditional shortbread, but the main difference I noticed was the thickness and the chewiness.
I really liked this shortbread! If you’re a fan of shortbread like I am, you may want to try this out! It’s an easy recipe to bake up on a chilly day and you can enjoy it with some coffee, tea, or hot cocoa. I used light brown sugar in the recipe, but you could use dark brown sugar if you like—it would probably give the shortbread an even richer brown sugar taste and the color might be a little deeper, too.
Brown Sugar Shortbread
BROWN SUGAR SHORTBREAD by NancyC
Makes 12 to 16 wedges
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar (or substitute dark brown sugar)
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose unbleached flour
Preheat oven to 325˚F. Grease a 9″ round cake pan; set aside.
In large bowl, cream the butter, brown sugar, and vanilla together until mixture is well blended and fluffy. Add the flour in slowly, mixing everything well.
Press mixture evenly into prepared cake pan and prick the surface of dough with a fork, about 1 to 2″ apart. Bake at 325˚F for 30 to 33 minutes, until edges are lightly browned.
Remove shortbread from oven, let cool a few minutes in pan, then cut into wedges while still in pan. Let cool about 5 more minutes in pan, then carefully remove wedges from pan and cool completely on a wire rack. Makes 12 to 16 wedges, depending on how wide you cut your wedges!
Store shortbread in an airtight container. If layering, place a sheet of parchment paper between the layers.
Recipe from NancyC | nancy-c.com
Just a reminder—before you put the shortbread in the oven, don’t forget to prick the dough with a fork before baking it! That’s so the shortbread will bake evenly. Also, after it is done baking, it may seem a little tricky to remove the shortbread from the pan, but here’s what I do: after cutting the shortbread into wedges, I remove one by lifting it out with a fork or knife—the first wedge may break or crumble a little, but after the first wedge is removed, it’s easy to remove the other wedges. Just remember to handle the shortbread gently since it crumbles more easily than other types of cookies!
Are you a fan of shortbread and do you like to make your own? Have you tried making any different types of shortbread?
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