Tried something new today … Scottish Shortbread made with brown sugar instead of white. I can’t taste much difference between the two. Shortbread and a cup of tea are a delightful tea-time treat, and it could NOT be easier to make!
1 lb. butter (I used salted and it was fine)
1 cup firmly packed brown sugar
4 – 41/2 cups of all purpose flour
In a large bowl, cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour and mix well. Turn onto a floured surface. Add enough flour to form a soft dough.
Roll to 1/2-in. thickness (I just used my hands to form the dough into shape; it fit on a cookie sheet and was the right thickness). Cut into 3-inch x 1-inch strips. Place 1 inch apart on ungreased baking sheets. Prick each piece a few times with fork. Bake at 325° for 20-25 minutes or until cookies are lightly browned. Makes about 4 dozen.
Brew your favorite tea, put a few of these babies on a plate and take a short trip to Scotland! 🙂