Black Sesamebrown Sugar Shortbread Recipes

BLACK SESAME–BROWN SUGAR SHORTBREAD

Steps:

• Preheat oven to 325° with racks in center and upper third. Line 2 baking sheets with parchment paper.
• Beat butter and sugar until light and fluffy.
• Whisk together flour, cornstarch, salt, and sesame seeds. Add flour mixture to butter mixture, 1 cup at a time, beating after each addition until incorporated. Transfer mixture to a surface and knead into a smooth dough. Wrap in plastic and refrigerate for 20 minutes.
• Transfer chilled dough to a lightly floured surface; roll into a 1/2"-thick rectangle. Cut into 2" squares, then cut each square into triangles. Transfer to prepared baking sheets.
• Bake until edges are light golden brown, 20-22 minutes. Let cool.

SCOTTISH SHORTBREAD WITH BROWN SUGAR

Steps:

• Cream together the butter and sugar.
• Gradually add the white flour and stir until well blended.
• Press the mixture into two 8 inch greased pie pans. Flute the edges and prick with a fork.
• Bake in a 400 degree oven for 15-20 minutes.
• While still hot, cut into wedges, then let cool.

BROWN SUGAR SPICED SHORTBREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
• Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

BROWN SUGAR SHORTBREAD

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.

BROWN SUGAR SHORTBREAD

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.

BROWN SUGAR SHORTBREAD

Steps:

• Heat oven to 325°F. Grease 9-inch round pan.
• Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges.
• Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
• Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. If you want to make yourself a guide, use a 6-inch round cake pan or bowl to trace two circles onto the parchment, then turn the parchment over (so the ink won't touch the dough). Or just wing it.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and brown sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the vanilla and mix on low speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed just until incorporated, 1 to 2 minutes.
• Divide the dough into 2 equal portions (about 306 grams each) and shape into disks. Place one disk on one half of the prepared baking sheet and use your hands to flatten the dough into a 6-inch round. Repeat with the second disk, leaving 1/2 inch of space between the rounds. If using, brush a coat of egg wash onto the surface of each round.
• Use a sharp knife to score each round gently into 8 wedges--press down just enough to barely cut into the dough, to a depth of about 1/4 inch. Bake until the edges of the shortbread are just beginning to turn golden and the surface appears set, 12 to 14 minutes.
• Cool the shortbread completely on the baking sheet, then cut along the score lines into wedges.

SCOTTISH BROWN SUGAR SHORTBREAD

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.