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Rolled Brown Sugar Shortbread

Shortbread is a must for the holiday season; this simple brown sugar shortbread is perfect for cutting into festive shapes, and takes on flavors well – try adding some grated lemon or orange zest, a pinch of dried ginger or maple extract instead of vanilla. Sprinkle cut cookies with sugar or drizzle with chocolate – either way is an easy way to doll them up for the holidays.


Rolled Brown Sugar Shortbread

Adapted from The Baker Chick

2 cups butter, at room temperature
1 cup packed golden brown sugar
4 cups all-purpose flour
1/4 tsp. salt
extra sugar, for sprinkling

1/2 cup chocolate chips (optional)

Preheat oven to 325Ëš F.

In a large bowl, beat the butter and brown sugar until creamy. Add the flour and salt and beat on low or stir by hand just until the dough comes together.

On a lightly floured countertop, roll the dough out 1/3-inch thick. Cut with cookie cutters and transfer to an ungreased baking sheet. If you like, sprinkle with sugar.

Bake for 15 minutes, or until pale golden. Meanwhile, if you want to drizzle them with chocolate, put the chocolate in a zip-lock bag, seal and put in a bowl of warm water. Knead occasionally until the chocolate has melted, then snip off a corner and drizzle over the cooled cookies. Makes 3-4 dozen.

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