No Shortage of Shortbread
Have you ever looked for a shortbread recipe on the internet? There are literally thousands!! Which is saying something because really all you need to make shortbread is butter, flour, and sugar. I still haven’t found THE recipe that works the best for me but I’m just as happy when I see the shortbread vanish off the goodie platter and no one complains.
A Special Shortbread Tradition
I had a really rough time trying to figure out what to get my dad this year. He likes to buy his own clothes and he lives a simple life with few extravagances. He really likes spicy food and hot sauce, weird candy like black licorice all sorts, but most of all he likes short bread. And not just any short bread, my grandma’s short bread. It’s been three Christmases now since grandma has passed so I figured it was high time that I step up and make dad his own special box of short bread for Christmas. He doesn’t have to share it, but he will. Either that or he’ll squirrel it away into his room before we can ask.
The Long and Short on Shortbread
This Brown Butter Shortbread is pretty basic. If you start with room temperature butter, then half of the shortbread battle is won! It makes it so much easier to whip up the room temperature butter then cream it with the sugar. Add the flour, roll it out and bake it. Done. The really strange thing about shortbread is that it actually tastes better as it ages. The only problem is once you bake these Brown Sugar Shortbread, there will be very few who are able to resist the caramel notes and butter texture!
I baked some of the dough in a separate pan which I later cut into rectangles for my dad. That’s how grandma always did it. The rest I cut with my snowflake cutter and I may or may not put a touch of icing on them.
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More Shortbread Recipes from Dish ‘n’ the Kitchen
Brown Sugar Shortbread
Brown Sugar Shortbread
- 454 grams softened butter
- 1 packed cup of brown sugar
- 4 to 4 1/2 cups flour
- Preheat your oven to 325 degrees F.
- Cream butter and sugar together.
- Add 3 3/4 cups flour. Knead for 5 minutes, adding flour as needed until a soft, non-sticky dough forms.
- Roll to 1/2 inch thick and cut as desired.
- Bake for 20-25 minutes.