Buttery, cinnamon-scented brown sugar shortbread,baked in one large sheet and cut into bars.
Recipe: Brown Sugar Shortbread
1 cup unsalted butter, slightly softened 1/2 cup light brown sugar, packed 2 1/4 cup all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 2 tablespoons granulated sugar for sprinkling
Heat the oven to 350°F (175°C).Line a 10 x 15 x 1-inch baking sheet pan with parchment or waxpaper.
Cream the butter in a mixer fitted witha paddle attachment (or using a hand mixer) until soft smooth.Add the brown sugar and mix until incorporated.
In a separate bowl, stir together theflour, cornstarch, and cinnamon. Add to the butter mixture andmix at low speed just until the ingredients are incorporatedand the dough comes together. Turn the dough out onto a flouredwork surface and knead it 5 to 10 times, just to smooth the dough.
Flour your work surface again. Roll thedough out to fit the sheet pan. To transfer to the sheet pan,roll the dough up onto the rolling pin, lift it up, and unrollit into the pan. Using light strokes of the pan, and roll outany bumps. (Or, press the rolled-out dough thoroughly into thepan with your fingers.) Prick the shortbread all over with afork to prevent any buckling or shrinking.
Bake in the center of the oven for 15minutes. After 15 minutes, rotate the pan and knock it once againstthe oven rack, to ensure even cooking and a flat surface. Bake10 to 15 minutes more, until very lightly browned.
Immediately sprinkle the granulated sugarevenly over the surface. Let cool on a rack for 10 minutes, thencut into 1 1/2 x 3-inch bars. Let cool completely in the pan,then store in an airtight container.
Makes about 30 cookies.
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