This is a small-batch recipe. I use it when my husband decides he needs something to sustain his engergy in a hectic week. I like it because there won't be a lot of leftover cookies to tempt him too much! It is easy to throw together and the long baking time leaves you to the rest of your dinner prep work without worry.
Brown Sugar Lemon Spice Shortbread
1 cup butter - margarine will definitely not work!
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract
2 cup all-purpose flour
Preheat oven to 300 degrees. Prepare a baking sheet lined with parchment paper.
Beat together the butter and brown sugar until light and fluffy. Add the spices, zest, vanilla and beat to combine. Stir in the flour to form a dough.
There are two ways to prepre the cookies. You can either scoop out tablespoons of dough into rounded balls and press them down with the bottom of a glass dipped in sugar or you can divide the dough into two or three larger balls, press out into about a 1/2 thick circle.
Either way, bake for approximately 25-40 minutes depending on the size of the cookies. They should be golden around the edges. Let cool on baking sheet and carefully transfer to a rack to finish cooling.
These go great with an iced tea, glass or cold milk,
I can always make these easy little cookies with the ingredients in my pantry. They're rich, crisp, and so simple to make.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 1 cup butter (NO substitutes), softened
- 1/2 cup brown sugar
- 2 cups flour
Preparation:
Preheat oven to 300 degrees F. In large bowl, beat butter until fluffy. Add brown sugar and mix well. Then add flour and mix just until a dough forms. Divide dough into 2 balls and pat each into a 1/2" thick 7" round on an ungreased cookie sheet. Prick each with fork. Bake at 300 degrees F for 40-45 minutes or until golden brown. Carefully remove to wire rack to cool. Cut each round into eight wedges to serve. 16 cookies
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