Wednesday, May 15, 2013

brown sugar shortbread

I didn't do to much baking for mothers day except for these cookies. I have been on a brown sugar kick and what is better than brown sugar shortbread? (well possibly lemon, lavender or earl grey...)
What you will need: (recipe adapted from a 2008 cookbook from robin hood flour)
1 cup butter, softened
1 cup brown sugar
1 tsp vanilla (you could add more)
1 cup white flour
1 cup whole wheat flour
1/2 cup corn starch

How to make:
Beat butter, brown sugar and vanilla until light and fluffy. Add flour and cornstarch. Mix until dough forms.
Roll out dough and cut with desired cookie cutters (cookies do spread a bit, do go for anything too detailed) Bake is a 350 degree fahrenheit oven for 5-7 minutes dependent on your oven and cookies size, the smaller the cookie the less baking time. Cool on a wire rack and sprinkle with icing sugar as desired.

2 comments:

  1. hahah it seems like quite a few things beat brown sugar! i've never tried lavendar in anything- i always assumed it'd end up tasting like flowers =P

    xo Marlen
    Messages on a Napkin

    ReplyDelete
  2. How wonderfully delicious looking! For years I tended to only make shortbread as part of my Christmas cookie spread, but in recent years, I've branched out and now feature in the cookie jar from January through to December.

    ♥ Jessica

    *PS* Thank you deeply for your sweet, understanding comment on my Saturday Snapshots post, honey. I am so incredibly happy for you that your health has been a bit more positive this year, and hope with all my heart that such continues to be the case for you.

    ReplyDelete