Brown Sugar Shortbread
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3/4 cup real butter, softened
3/4 cup brown sugar, firmly packed
2 1/4 to 2 1/2 cups all-purpose flour
sugar sprinkles
Soften butter on half power in microwave for 30 seconds, do not melt. With electric beater, cream butter and sugar thoroughly, until light and fluffy. Add 2 cups of the flour and beat at low speed until combined and well mixed, adding the extra 1/4 cup only if needed. Using your hands, the dough should form into balls without being sticky or crumbly. If sticky, add the flour. Form into 1 inch balls. Place 2" apart on ungreased baking sheet. Gently and carefully stamp with warm cookie stamp and bake at 325 degrees for 10-12 minutes. Sprinkle with colored sugar crystals, or powdered sugar.
Recipe created 1998-02-09.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.