Brown Sugar Shortbread
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
3/4 cup unsalted butter, softened
3/4 cup cystalline brown sugar
2 1/4 to 2 1/2 cups unbleached all-purpose flour
sugar sprinkles, as desired
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.
