BROWN SUGAR SHORTBREAD
These rich buttery cookies have just three ingredients! They're a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 90mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED BROWN SUGAR SHORTBREAD COOKIES
Shortbread cookies are classics and always welcome on my table. But when I want to punch up the flavor a bit, I reach for the brown sugar. It gives these tender cookies a subtle caramel flavor. -Shirley Gardiner, Clearwater, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Roll dough to 1/3-in. thickness. Cut with floured 3-in. shaped cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until bottoms are lightly browned, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack to cool completely., For icing, in a large bowl, combine confectioners' sugar, 5 tablespoons water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Thin with remaining water to desired consistency. Tint 1 cup of icing with food coloring; transfer to a pastry bag. Leave remaining icing white or tint a second color; transfer to a shallow dish. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Dip a cookie into icing in dish; remove excess. Drizzle with icing in pastry bag. Use a toothpick to swirl the 2 colors together. Repeat with remaining cookies and icing. Let stand at room temperature until frosting is dry and firm, several hours. Store in an airtight container.
Nutrition Facts : Calories 136 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 48mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
BROWN SUGAR AND SOY GLAZE
Provided by Geoffrey Zakarian
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
- Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
BROWN SUGAR SHORTBREAD
I like to sneak a bit of light brown sugar into almost everything I make. I love the flavor of the molasses in brown sugar. White sugar, a peerless product in many ways, doesn't taste like anything but sweet. Using brown sugar, like toasting nuts before adding them to a recipe, adds another level of flavor. You won't think "Oh, this tastes like brown sugar." You'll simply think "Oh, this is the best shortbread I have ever had." Homemade shortbread with ice cream is one of the coziest desserts you could possibly make for a dinner party of friends. Though it used to be commonplace (under the name short'nin' bread), almost no one bakes it at home any more. It's a snap.
Provided by Food Network
Categories dessert
Time 50m
Yield 30 bars
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
- In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
- Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
- Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
- Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.
BROWN SUGAR SAGE SHORTBREAD
Provided by Dan Langan
Time 3h
Yield 10 to 14 shortbread people
Number Of Ingredients 6
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.
- Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight.
- When ready to bake, preheat your oven to 350 degrees F and line two half sheet pans with parchment.
- Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.
CHOCOLATE-DIPPED BROWN SUGAR SHORTBREAD
Steps:
- Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
- Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
- Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
- For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
- Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.
BROWN SUGAR-ANISE COOKIES
This big, irresistible cookie takes almost no time to make, and is great for those occasions when you want a delicious treat, fast. If you think you don't like anise seeds, you might enjoy their fragrant notes in this recipe, but you can always use sesame seeds instead. Or leave them out altogether - these cookies are still good with just sugar (use turbinado if you don't have sanding or sparkling sugar). You can keep the rolled-out dough in the freezer, and throw it in the oven for a dinner party. With a little sorbet or ice cream, you have a dessert ready for company.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 40m
Yield About 30 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Combine 2 cups flour, the cornstarch and salt in a medium bowl, and whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and light brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla paste and beat on medium speed until well combined, scraping bowl as needed.
- Add the flour mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Divide dough in two, wrap each piece in plastic wrap, and flatten into disks. Chill until firm, at least 1 hour and up to 3 days.
- Place one piece of dough on a lightly floured sheet of parchment, or a silicone baking mat, and flour both sides of the dough and the rolling pin. Roll dough into an oblong oval that is roughly 7-by-10 inches and a generous 1/4-inch thick. Prick all over with a floured fork. Repeat with the second piece of dough. Slide rolled dough on parchment paper onto a baking sheet, and freeze until firm, about 10 minutes.
- Lightly beat the egg white with 1 teaspoon water to thin it out. Lightly brush the top of the dough with the egg white, and sprinkle with the anise seeds, pressing gently to adhere. Sprinkle with the sanding sugar, then bake until turning deeply golden at the edges, 15 to 17 minutes.
- Let cool on the baking sheet. After about 5 minutes, use a knife, pastry wheel or pizza cutter to cut crosswise into 3/4-inch strips. Alternatively, let cool and serve whole, allowing guests to break into pieces. Cookies will keep in an airtight container at room temperature for 1 week.
BROWN SUGAR SPICED SHORTBREAD
A yummy, melt-in-your mouth, cinnamon spiced spin on the traditional Scottish cookies.
Provided by SURFCITYGIRL
Categories World Cuisine Recipes European UK and Ireland Scottish
Time 45m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
- Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 10.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 41.8 mg, Sugar 3.3 g
BROWN SUGAR MASA SHORTBREAD WITH ANISE GLAZE
The special cornflour in this shortbread lends it a unique, addicting flavor, and the anise glaze is the perfect finishing touch.
Provided by Allrecipes Member
Time 1h7m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F.
- For Cookie Dough: Beat softened butter and brown sugar in medium mixing bowl, with an electric mixer, until light and fluffy. Add vanilla extract. Mixing on low speed, slowly blend in masa and wheat flour. Cover and chill dough for 30 minutes.
- Spray cookie sheet with cooking spray. Shape dough into 1-inch balls and place 2 inches apart on prepared cookie sheet. Flatten slightly so balls are about 1 1/2-inches high. Bake 10 to 12 minutes or until edges are golden. Cool for 3 minutes, and then remove from pan to cooling rack. Cool completely.
- For Glaze: Combine powdered sugar, anise extract and milk in a small bowl. Drizzle cooled cookies with glaze.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 9.7 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 3.3 g, Sodium 37.4 mg, Sugar 4.7 g
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BROWN SUGAR SCOTTISH SHORTBREAD - JO COOKS
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4.6/5 (58)Calories 128 per servingCategory Cookies
- Cream the butter and brown sugar together in a large bowl with a mixer. Add 3 to 3 3/4 cups flour, one cup at a time, mixing well after each cup. Sprinkle your work surface with the remaining flour. Knead the dough a few times until it comes together, then roll it out with a rolling pin so that it's about 1/4 to 1/2 an inch in thickness.
- Use either a 2-inch cookie cutter or a shortbread cooking cutter to cut your cookies into desired shape. Prick with fork or a toothpick so make little holes in the cookies and place on ungreased baking sheets.
- Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes. Do not let them get brown. Remove from the oven. Do not let them get brown. Remove from the oven. Let the cookies cool on baking sheets for 5 minutes before transferring them to a rack to finish cooling.
BROWN SUGAR MASA SHORTBREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Calories 155 per servingServings 24
- In a food processor, whirl coconut until finely ground. Then add butter, brown sugar, vanilla, all-purpose flour, and masa flour and whirl together until smooth. Or, mince coconut with a knife. Then, in a bowl, with an electric mixer on medium speed, beat butter, brown sugar, and vanilla until smooth; stir in coconut, all-purpose flour and masa flour until mixture is no longer crumbly and starts to come together in a ball.
- Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.
- Bake shortbread in a 300° oven until firm to touch and slightly darker brown, about 45 minutes. In a small bowl, mix granulated sugar and cinnamon; sprinkle over hot shortbread. Let cool 10 minutes.
- Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.
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