Brownsugarandoatmealshortbread Recipes

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.

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.

Steps:

• Position a rack in middle of oven and preheat oven to 350°F.
• Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
• Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
• Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
• Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
• Add in oatmeal, mixing just to distribute evenly.
• Press dough evenly into prepared tray.
• Bake for 25 mins, until top is light-brown.
• Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
• Cool thoroughly in the pan and remove shortbread from pan using a spatula.
• The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
• Store cooled shortbread in an airtight contained for up to 4 days or freeze.

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.

Steps:

• Cream butter and sugar, add vanilla and beat until fluffy.
• Blend flour, baking soda, and rolled oats and then add to butter mixture.
• Mix well.
• Chill dough for 1 hour.
• Roll dough into balls and flatten with a fork.
• Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Mix flour, butter, and 1/2 cup sugar together in a bowl using your hands until dough is well combined. Press dough into an ungreased 11 1/2x 7 1/2-inch pan or jelly roll pan. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until edges are light brown, 20 to 30 minutes. Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from pan.

Steps:

• Preheat oven to 325.
• Grease a 9" baking pan (square or round).
• In a mixing bowl, beat together butter, brown sugar and vanilla.
• Gradually beat in pecans and flour.
• Press mixture into prepared pan and prick top with tines of a fork.
• Bake at 325 for about 30 minutes or until slightly browned and puffy.
• Remove from the oven and carefully cut into wedges using a sharp knife BEFORE allowing it to cool.

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Steps:

• In a mixing bowl, cream the butter and brown sugar.
• Add 3-3/4 cups flour; mix well.
• Sprinkle a board with some of the remaining flour.
• Place butter/sugar/flour mixture on the floured board. Knead for 5 minutes, adding enough of the remaining flour to make a soft, non-sticky dough.
• Roll dough to 1/2 inch thickness. Cut into three-inch by one-inch strips.
• Place strips one inch apart on ungreased baking sheets. Use a fork on a slight angle and prick each strip six times.
• Bake at 325 degrees Fahrenheit for 20 to 25 minutes or until cookies are lightly browned.

Steps:

• In a mixing bowl, cream butter and brown sugar.
• Gradually stir in the flour.
• Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
• Pat into a 1/3" thick rectangle measuring 11" x8".
• Cut into 2" x1" strips.
• Place 1" apart on ungreased cookie sheets.
• Prick with a fork.
• Bake at 300 degrees Fahrenheit for 25 minutes or until bottom begins to brown.
• Cool for 5 minutes.
• Remove to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
• Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
• Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
• Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
• Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Steps:

• Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
• In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square baking pan; press firmly into bottom. Sprinkle remaining oats on top, and press gently.
• Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.

Steps:

• 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
• 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
• 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. If you want to make yourself a guide, use a 6-inch round cake pan or bowl to trace two circles onto the parchment, then turn the parchment over (so the ink won't touch the dough). Or just wing it.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and brown sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the vanilla and mix on low speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed just until incorporated, 1 to 2 minutes.
• Divide the dough into 2 equal portions (about 306 grams each) and shape into disks. Place one disk on one half of the prepared baking sheet and use your hands to flatten the dough into a 6-inch round. Repeat with the second disk, leaving 1/2 inch of space between the rounds. If using, brush a coat of egg wash onto the surface of each round.
• Use a sharp knife to score each round gently into 8 wedges--press down just enough to barely cut into the dough, to a depth of about 1/4 inch. Bake until the edges of the shortbread are just beginning to turn golden and the surface appears set, 12 to 14 minutes.
• Cool the shortbread completely on the baking sheet, then cut along the score lines into wedges.