Prep 10 mins
Cook 30 mins
Let's see how this turns out.....HA! Too funny. I was cooking while I entered this recipe here. It turned out disastrous. I FORGOT TO ADD THE FLOUR!! Sheesh. When I realized, it'd been baking for about 7 minutes, I took it out and just mixed in two cups of flour. Then baked it...about 20 minuts at 350, but the edges were browning while the middle was still mushy so I turned the heat off and left it in the oven. It turned out okay. Better maybe if I'd cooked it longer at a lower temp. AND REMEMBERED THE FLOUR!
- Pre-heat oven to 350.
- Mix butter and flour till fluffy.
- Add sugar, blend well.
- Press dough (sticky) into flat layer on bottom of 9-inch pie plate or similar baking dish.
- Bake for oops, see above.
Great recipe! Wonderful rich taste with subtle sweetness. The only cookie that I really love is shortbread, and have eaten plenty of it. This is the best one yet. I tweek most every recipes, but I would this one exactly as is. Thank you for lending this great recipe to us!
I have been wanting to make shortbread with brown sugar for awhile now, and this did not disappoint. I have a shortbread pan that I patted the dough into and it imprints designs into the shortbread. Very good, thanks for posting!
It does help to add the flour ;) I also found it browned around the edges before it was firm in the middle, so I lined the edges with a little silver foil, which did the trick. Otherwise, it worked well, I sprinkled the finished shortbread with some caster sugar before allowing it to cool. DH very much appreciates having a tin of shortbread to nibble on, so this was a real winner!! Thank you PP, this was made for PAC Fall 2012