Brown Sugar Shortbread Cookies


Brown Sugar Shortbread Cookies


  • 1 cup salted butter, softened

  • ¾ cup light brown sugar, packed

  • 2 tsp. pure vanilla extract

  • 2 cups all-purpose flour


  • 1 tbsp salted butter

  • 1 cup semisweet chocolate chips

  • 1 cup almonds (or pecans, or walnuts as preferred) , finely chopped

  • Yield 2 ½ doz.

Preheat oven to 325 degrees F

In a large bowl cream better and sugar with an electric mixer at medium speed.  Scrape down sides of bowl.  Then add vanilla and flour, and blend thoroughly on low speed.

Shape level tablespoonfuls of dough into 1 inch balls, then form into logs 2 inches long and 1 inch wide. Place on ungreased baking sheets, 2 inches apart.

Bake for 17-19 minutes or until cookies spread and turn a light golden brown.  Transfer to a cool, flat surface.

To make topping: Melt butter and chocolate chips in a double boiler over hot (not boiling) water or in a microwave oven on high power.  Stir chocolate every 30 seconds until melted.

Dip top of each cooled shortbread cookie into melted chocolate, then into chopped nuts. Place cookies on waxed paper and refrigerate to set.

©Mrs. Fields Cookie Book

Copyright © 1996 - 2018 Shirl R Weight Thursday, 18 January 2018 12:56:06 PM