Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brown sugar shortbread cookies. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brown Sugar Shortbread Cookies is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Brown Sugar Shortbread Cookies is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook brown sugar shortbread cookies using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Brown Sugar Shortbread Cookies:
- Make ready 2 1/4 cups all purpose flour
- Take 1/4 tsp. salt
- Take 1 cup unsalted butter, softened to room temperature
- Prepare 1 cup light brown sugar
- Get 1/3 cup dark brown sugar
- Take 1 1/2 tsp. vanilla extract
- Take 2/3 cup coarse sugar (optional for rolling)
Instructions to make Brown Sugar Shortbread Cookies:
- In a large bowl, whisk together the flour and salt. Set it aside.
- 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.
- On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container for up to 5 days.
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