Brown Sugar Shortbread

I need another cookie . You?

Preferably one made with only three (or four) ingredients, whose assembly requires nothing more than a wooden spoon and a bowl,

a press-in-the-pan cookie,

that you score before baking,

a cookie that tastes like brown butter, salty and sweet, so much more than the sum of its parts, a shortbread loved as much by the big kids as the littles.

PS: More cookies .

This brown sugar shortbread is made with only three (or four) ingredients and requires nothing more than a wooden spoon and a bowl. It tastes like brown butter, salty and sweet, so much more than the sum of its parts, a shortbread loved as much by the big kids as the littles. // alexandracooks.com - 9

Description

This recipe comes from Food52 Baking or, more specifically, from Merrill Stubbs who adapted it from her grandmother and describes it as “the easiest, most foolproof recipe in the world.”

Butter: If you don’t have salted butter, use unsalted butter and the addition of ½ teaspoon fleur de sel or ¼ teaspoon kosher salt.

½ cup ( 110 g ) salted butter, at room temperature, see notes above if using unsalted
¼ cup ( 50 g ) light brown sugar
1⅓ cups ( 160 g ) all-purpose flour

With a wooden spoon (or electric mixer) cream the butter and brown sugar together until fluffy and pale. Add the flour, and stir just until incorporated.
Transfer the dough to an 8-inch square pan, and press into an even layer with your fingers — this will feel like a very thin layer. Prick the dough evenly across the surface with a fork. Score the dough into 6 rows and 4 columns using a knife or bench scraper.
Cover with plastic wrap and refrigerate for at least 20 minutes before baking. Preheat oven to 325ºF.
Bake for about 25 minutes, until the dough is a very light golden brown and the surface looks dry; watch carefully so it doesn’t get too dark — the shortbread will get darker as it cools.
Remove from the oven and immediately cut in using the scored lines as guides. Let cool in the pan before separating the pieces. The shortbread will keep in an airtight container for several days. Wishful thinking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven
Cuisine: American

Description

This recipe comes from Food52 Baking or, more specifically, from Merrill Stubbs who adapted it from her grandmother and describes it as “the easiest, most foolproof recipe in the world.”

Butter: If you don’t have salted butter, use unsalted butter and the addition of ½ teaspoon fleur de sel or ¼ teaspoon kosher salt.

½ cup ( 110 g ) salted butter, at room temperature, see notes above if using unsalted
¼ cup ( 50 g ) light brown sugar
1⅓ cups ( 160 g ) all-purpose flour

With a wooden spoon (or electric mixer) cream the butter and brown sugar together until fluffy and pale. Add the flour, and stir just until incorporated.
Transfer the dough to an 8-inch square pan, and press into an even layer with your fingers — this will feel like a very thin layer. Prick the dough evenly across the surface with a fork. Score the dough into 6 rows and 4 columns using a knife or bench scraper.
Cover with plastic wrap and refrigerate for at least 20 minutes before baking. Preheat oven to 325ºF.
Bake for about 25 minutes, until the dough is a very light golden brown and the surface looks dry; watch carefully so it doesn’t get too dark — the shortbread will get darker as it cools.
Remove from the oven and immediately cut in using the scored lines as guides. Let cool in the pan before separating the pieces. The shortbread will keep in an airtight container for several days. Wishful thinking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven
Cuisine: American

Find it online : https://alexandracooks.com/2015/11/17/brown-sugar-shortbread/

If I were to host Thanksgiving, I would serve a few of these dishes, including butternut squash lasagna, potato gratin, no-knead thyme dinner rolls, red wine cranberry sauce, and sheetpan stuffing. Yum. // alexandracooks.com - 12

If it were not for my sister, lover of pie, peeps and cranberry sauce, Thanksgiving this year would amount to stuffing, rolls, and bread pudding — the book deadline is rapidly approaching. I’m embarrassed to admit this, but about a month ago, I called my sister asking if she wanted to meet halfway at a restaurant this year. My sister would not stand for it, and so she is hosting, and my sole contribution will be punch .

If I were to host Thanksgiving, however, this is what I would serve:

Butternut squash lasagna , the star of last year’s Thanksgiving in VT , brought to the table by a vegetarian friend, who kindly passed along the old Gourmet recipe. It has become one of my favorites.

Philadelphia Fish House punch , a favorite party trick all times of the year , is a must. If you’ve been enlisted with the merry making, and want to get ahead, here’s a plan: squeeze the lemon juice and make the simple syrup now, and freeze both until turkey day (or the day before to allow time to thaw) along with a bundt pan filled with water for the ice ring. In the meantime, stock up on rum and cognac.