Brown Sugar Shortbread Cookies
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
Preheat oven to 3250F. Lightly butter 9-inch-diameter springform pan. Using
electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add
brown sugar and beat will. Using rubber spatula, mix flour and salt (do not
overmix). Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon
in small bowl. Sprinkle cinnamon sugar over dough. Cut into 12 wedges, using
ruler as guide and cutting through dough. Pierce each wedge several times with
toothpick. Bake until shortbread is brown, firm at edges and slightly soft in
center, about 1 hour. Cool shortbread completely in pan on rack. Remove pan
sides. Recut cookies into wedges. (Can be prepared 2 days ahead. Store in
airtight container at room temperature.)
Makes 12.
Source: rec.food.recipes
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