BROWN SUGAR SHORTBREAD
Chewy, crisp, tender, and EASY brown sugar shortbread!
Provided by Sally
Categories Cookies
Time 4h45m
Number Of Ingredients 7
Steps:
- Whisk the flour and salt together in a medium bowl.
- In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.
- On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.
- Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Remove logs from the refrigerator and roll into coarse sugar, if desired. It's added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
- Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.
BROWN SUGAR OATMEAL COOKIES
Bake a batch of Ree Drummond's Brown Sugar Oatmeal Cookies from Food Network.
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.
- Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.
- Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!
- Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.
ZAZ'S OATMEAL SHORTBREAD
A deliciously different variation on shortbread.
Provided by Zaz Whitaker
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
- Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.
Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g
BROWN SUGAR SHORTBREAD
These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR AND OATMEAL SHORTBREAD
These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.
Provided by WaterMelon
Categories Bar Cookie
Time 55m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Position a rack in middle of oven and preheat oven to 350°F.
- Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
- Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
- Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
- Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
- Add in oatmeal, mixing just to distribute evenly.
- Press dough evenly into prepared tray.
- Bake for 25 mins, until top is light-brown.
- Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
- Cool thoroughly in the pan and remove shortbread from pan using a spatula.
- The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
- Store cooled shortbread in an airtight contained for up to 4 days or freeze.
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.
SHORTBREAD COOKIES
Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h15m
Yield 20 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
- When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
- Drizzle 1/2 of each cookie with just enough chocolate to coat it.
BROWN SUGAR SHORTBREAD
Provided by Rick Rodgers
Yield Makes 10 large cookies
Number Of Ingredients 5
Steps:
- 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
- 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
- 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)
SCOTTISH BROWN SUGAR SHORTBREAD
Very light and flavourful shortbread. This is such a simple recipe you will be surprised that it tastes so yummy. The real trick is using brown sugar and real butter. I have made this with and without the vanilla and I enjoy it either way. This recipe is a staple in my recipe library.
Provided by Fitness Guru
Categories Dessert
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter and brown sugar and vannilla (optional).
- Add 3 to 3 3/4 cups flour. Mix well.
- Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
- Roll to 1/2 inch thickness. Press out shapes or cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 246.3, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 138.1, Carbohydrate 24.9, Fiber 0.6, Sugar 9, Protein 2.3
SCOTTISH BROWN SUGAR SHORTBREAD
A melt-in-your mouth, first prize winning recipe from a Scottish Mother, and published in Taste of Home magazine. This shortbread also won a red ribbon at a fair. Easy to make with only three ingredients; butter, brown sugar and flour. I use a plastic quilt ruler, that I keep just for baking, to measure out the dough strips. Instead of the ruler, you could make a pattern from wax paper or a plastic lid to get all your cookies a nice even size. Makes a wonderful gift for any occasion.
Provided by foodtvfan
Categories Dessert
Time 45m
Yield 4 dozen cookies
Number Of Ingredients 3
Steps:
- In a mixing bowl, cream the butter and brown sugar.
- Add 3-3/4 cups flour; mix well.
- Sprinkle a board with some of the remaining flour.
- Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
- Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
- Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
- Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.
Nutrition Facts : Calories 1476.1, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 677.7, Carbohydrate 149, Fiber 3.4, Sugar 53.3, Protein 13.9
BROWN SUGAR SHORTBREAD
These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Yield 36
Number Of Ingredients 6
Steps:
- Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
- Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
- Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
- Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
- Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 39.9 mg, Sugar 2.8 g
MAPLE AND BROWN SUGAR OATMEAL
I was tired of buying the packages, so I decided to experiment. Please make suggestions, as I like to switch it up now and then.
Provided by Brandy Despang
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 13m
Yield 1
Number Of Ingredients 4
Steps:
- Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.
Nutrition Facts : Calories 334 calories, Carbohydrate 67.9 g, Fat 4 g, Fiber 6.1 g, Protein 8 g, SaturatedFat 0.7 g, Sodium 19.9 mg, Sugar 25.7 g
OATMEAL SHORTBREAD
I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.
Provided by Pamela
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar, add vanilla and beat until fluffy.
- Blend flour, baking soda, and rolled oats and then add to butter mixture.
- Mix well.
- Chill dough for 1 hour.
- Roll dough into balls and flatten with a fork.
- Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.
Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8
OATMEAL SHORTBREAD
These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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