Brown Sugar Spiced Shortbread Recipes

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BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

These shortbread rounds with a sugared edges and a hint of sea salt are perfect for tea time, coffee breaks, or after-school snacks.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 36

Number Of Ingredients 6

8 ounces unsalted butter at room temperature
½ teaspoon Diamond Crystal® Kosher Salt
3 ½ ounces dark brown sugar
8 ounces all-purpose flour
Demerara, turbinado, or other coarse sugar, as needed
Diamond Crystal® Coarse Sea Salt, as needed

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.

Nutrition Facts : Calories 78 calories, Carbohydrate 7.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 39.9 mg, Sugar 2.8 g

BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.

Provided by Food Network

Categories     dessert

Time 50m

Yield 30 bars

Number Of Ingredients 6

2 1/2 sticks unsalted butter, softened at room temperature
1/2 cup packed light brown sugar
2 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon ground cinnamon
2 tablespoons granulated sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
  • In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
  • In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
  • Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
  • Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
  • Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3-1/2 dozen.

Number Of Ingredients 3

1 cup butter, softened
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour

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.

Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

BROWN SUGAR SPICED SHORTBREAD



Brown Sugar Spiced Shortbread image

A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.

Provided by SURFCITYGIRL

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Time 45m

Yield 16

Number Of Ingredients 5

1 ¼ cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
½ teaspoon ground cinnamon
½ cup butter

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.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 41.8 mg, Sugar 3.3 g

BROWN-SUGAR CHOCOLATE-CHUNK SHORTBREAD



Brown-Sugar Chocolate-Chunk Shortbread image

The secret to this rich chocolate-chunk shortbread is a mix of sugars-brown for a caramel note, and confectioners' for a melt-in-your-mouth texture. To make this a gift that your recipients can bake for themselves on-demand, wrap the logs of dough tightly in freezer paper to keep it from drying out; then roll it in patterned waxed paper and secure the ends with twine. You can download the free, printable gift tags you see on the packaging here.

Provided by Martha Stewart

Categories     Cookie Recipes

Time 40m

Yield Makes about 32 Cookies

Number Of Ingredients 9

2 sticks unsalted butter, softened
3/4 cup packed light-brown sugar
1/4 cup confectioners' sugar
1 teaspoon kosher salt (we use Diamond Crystal)
1 teaspoon pure vanilla extract
2 1/3 cups unbleached all-purpose flour
5 ounces semisweet chocolate, finely chopped (about 1 cup)
1 large egg white, beaten
Sanding or turbinado sugar, for coating

Steps:

  • Beat together butter, sugars, and salt on medium speed until creamy and combined, 2 minutes. Add vanilla. Reduce speed to low, add flour, and beat to combine. Beat in chocolate. Divide dough into two pieces, each about 1 pound. Roll into logs (each about 8 1/2 inches long and 1 3/4 inches in diameter).
  • Wrap logs in plastic and refrigerate until firm, about 2 hours. Dough can be made to this point, well wrapped, and frozen for up to 1 month. (It can also be sliced and re-formed into logs before freezing; see cook's note.)
  • Remove from refrigerator or freezer (if frozen, let stand 10 minutes to soften). Brush with egg white and roll in sanding sugar to coat. Use a serrated knife and a back-and-forth motion to cut logs into 1/2-inch-thick slices (if any crack around larger chunks of chocolate, just press back together).
  • Preheat oven to 325°F. Place cookies on parchment-lined baking sheets and bake until golden on edges, 16 to 18 minutes. Let cool on pans on wire racks 10 minutes, then transfer to racks and let cool completely, about 45 minutes. Store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.

BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

Four ingredients and four easy steps yield sixteen buttery cookie wedges!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 16

Number Of Ingredients 4

1 cup (2 sticks) I Can't Believe It's Not Butter!® spread
3/4 cup packed brown sugar
2 cups Gold Medal™ all-purpose flour
1/3 cup semisweet chocolate chips, melted

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.

Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg

BROWN SUGAR SHORTBREAD



Brown Sugar Shortbread image

Make and share this Brown Sugar Shortbread recipe from Food.com.

Provided by Nancy Van Ess

Categories     Bar Cookie

Time 50m

Yield 42 serving(s)

Number Of Ingredients 3

1 cup butter, softened
1/2 cup brown sugar, packed
2 1/4 cups flour

Steps:

  • In a mixing bowl, cream butter and brown sugar.
  • Gradually stir in the flour.
  • Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
  • Pat into a 1/3" thick rectangle measuring 11" x8".
  • Cut into 2" x1" strips.
  • Place 1" apart on ungreased cookie sheets.
  • Prick with a fork.
  • Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
  • Cool for 5 minutes.
  • Remove to a wire rack to cool completely.

SCOTTISH BROWN SUGAR SHORTBREAD



Scottish Brown Sugar Shortbread image

A melt-in-your mouth, first prize winning recipe from a Scottish Mother, and published in Taste of Home magazine. This shortbread also won a red ribbon at a fair. Easy to make with only three ingredients; butter, brown sugar and flour. I use a plastic quilt ruler, that I keep just for baking, to measure out the dough strips. Instead of the ruler, you could make a pattern from wax paper or a plastic lid to get all your cookies a nice even size. Makes a wonderful gift for any occasion.

Provided by foodtvfan

Categories     Dessert

Time 45m

Yield 4 dozen cookies

Number Of Ingredients 3

1 lb butter, softened (no substitutes)
1 cup brown sugar, packed
4 -4 1/2 cups all-purpose flour, divided

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.

Nutrition Facts : Calories 1476.1, Fat 93.3, SaturatedFat 58.5, Cholesterol 244, Sodium 677.7, Carbohydrate 149, Fiber 3.4, Sugar 53.3, Protein 13.9

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