Over the weekend, I tried her recipe, and I was thrilled with how easy and delicious it was. And just three ingredients! If you'd like an afternoon treat of shortbread with your tea this week, I highly recommend this recipe.
Brown Sugar Shortbread
1 cup softened butter (no substitutions)
1/2 cup packed brown sugar
2-1/4 cups all-purpose flour
Preheat oven to 300 degrees. Cream butter and sugar. (I used a hand mixer.) Gradually stir in flour. When blended, turn out onto a lightly floured surface and knead till smooth, about 3 minutes. I used a rolling pin that flattens the dough into a perfect 3/8-inch thickness and cut out cookies with a small teapot cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet, prick with a fork, and bake for 25 minutes, just until bottoms are beginning to brown. Yields about 40 (2-inch) cookies. And as Sandy noted on her recipe card, they are indeed quite yummy!