Christmas Cooking ~ Brown Sugar Shortbread

Hello sweet Christmas friends!

Yesterday I did some baking to experiment with a recipe that I found on the BHG website for Brown Sugar Shortbread cookies.

Mine didn't look as picture perfect as the ones that are on the BHG website but they were absolutely delicious so I knew that I had to share this fantastic recipe with all of you!

The recipe on the website is exactly the same as the one I am publishing here but with one difference. The BHG recipe uses 2-1/4 cups all-purpose flour but I used 2 cups of all-purpose (plain) flour and 1/4 cup of rice flour. Rice flour adds a bit of texture and crunch and I always use it when I bake shortbread.

So, here is the ingredient list to make about 36 cookies.:

1 cup butter, softened
1/2 cup packed brown sugar
1/2 teaspoon apple pie spice or pumpkin pie spice (I used some of the pumpkin pie spice that I made for my pumpkin muffins here).
1/8 teaspoon salt
2 cups all-purpose flour

1/4 cup rice flour
Nonstick cooking spray
Cinnamon sugar

First preheat oven to 350 degrees F or 175 degrees C. Line two or three cookie sheets with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, pie spice, and salt. Beat until combined, scraping side of bowl occasionally.

Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls and then place balls 2 inches apart on your prepared cookie sheet. The BHG site says to coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern. I oiled my cookie press but I sprinkled cinnamon sugar on my cookies instead of dipping the cookie press into the sugar.

Bake for 12 to 15 minutes or until lightly browned.

 Transfer cookies to a wire rack; let cool.

Store at room temperature for up to 3 days.

Enjoy these yummy cookies now with a cup of tea or freeze them for up to 3 months and enjoy them with a nice warm eggnog at Christmas time!

You really must make these cookies-they really are scrumptious!

Thanks so much to the lovely ladies who have hosted the linky parties I have joined in with today and thank you so very much dropping in to visit today and for Keeping the Christmas Spirit Alive!

Blessings and best wishes,

Natasha 

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