A different twist on the classic shortbread recipe: brown sugar! It gives the cookies a slightly darker colour and a more intense flavour. These are great for taking to office parties, so make lots to share. They are fabulous served with a fine single malt Scotch, too!
Ingredients (makes 2 dozen cookies)
- 1 cup unsalted butter (at room temperature)
- 1/2 cup plus 2 tablespoons brown sugar
- 1/2 teaspoon almond extract (optional)
- 2 cups flour
- 2 tablespoons corn starch
- Decorations for the cookies - toasted almonds, coloured sugar, candied fruits, etc.
Instructions for Brown Sugar Shortbread
Preheat oven to 300 degrees F.
Cream butter. Cream brown sugar into butter. Add almond extract if you are sure no one eating the shortbread is allergic to nuts. (You may need to refrigerate for 5 minutes after this if butter looks like it may be melting.)
Mix flour and corn starch together. Cream flour and corn starch into the butter and sugar a small amount at a time. (You may need to blend the final cup of flour into the mixture with your hands.)
Lightly knead on a lightly floured cutting board until the shortbread is just about to crack. (This may be very quick if you have blended the final cup of flour in by hand.)
Roll and cut into any shape. Transfer to un-greased cookie sheets.
Bake at 300 degrees F for 18 minutes until edges just begin to turn golden brown. Cool on cookie sheets for 5 minutes and then transfer to rack to cool. These cookies generally taste better the next day!