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Brown Sugar Shortbread

by on May 10, 2011 in Cookies, Desserts May 10, 2011 CookiesDesserts
See post on missinthekitchen’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

If it’s possible to make shortbread any better, then you can sandwich in a little dulce de leche and see what you think!

Ingredients

  • 1 cup Butter, Softened
  • ½ cups Brown Sugar
  • 2-¼ cups All-purpose Flour
  • ⅓ cups Dulce De Leche Caramel

Preparation

In a mixing bowl, cream butter and sugar together. Gradually stir in flour. Turn the dough onto a lightly floured surface and knead until smooth, about 3 minutes. Pat it to 1/3 inch thickness and cut into strips or into rounds using a small round biscuit cutter. Place the cookies 1 inch apart on a parchment paper lined (or ungreased) baking sheet. Prick each cookie a couple of times with a fork.

Bake at 300 degrees F for 25 minutes. Cool for 5 minutes on baking sheet and the remove to a wire rack to cool.

Serve plain or create sandwiches by spreading about a teaspoon of dulce de leche onto the bottom side of a cookie and topping with another cookie. Repeat with remaining cookies and dulce de leche.

Enjoy!
Miss

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Brandy on 5.20.2011

I gave this recipe 5 mits because it helped me expand my thinking on what sweetener I can use for my short bread. I did make a change. I have always made my shortbread cookies with cornstarch. This allows me to mix it in my mixer and not over mix it. I also added 1 1/2 cups of flour. Had I added more it would have been too crumbly to work with. Thank you so much for posting Miss! Definitely the way I’m going to start making my shortbreads from now on! The brown sugar gave it such depth!

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