Friday, February 4, 2011

Brown Sugar Shortbread

When it came to Holiday baking this year, I decided to do something a little different.  I love shortbread.  Especially the shortbread cookies at Panera.  They practically fall apart before you can take a bite of them and they are so buttery and sweet all at the same time.  I was searching around trying to find a recipe that would come close to the Panera cookie and while it’s definitely not the same, it’s so good!  The brown sugar in this recipe almost produces a caramel flavor and it does have that buttery, crumbly goodness that I love.  So, here it is:


  • 5.5 ounces flour (about 1 ¼ cups but if you have a food scale, measure by ounces!)
  • 3 Tb. cornstarch
  • 1/4 tsp. salt
  • 1/2 cup packed brown sugar
  • 7 Tb. softened butter
  • 1 1/2 tsp. ice water
  • Cooking spray


1. Combine flour,salt and cornstarch in a small bowl, stir with a whisk.
2. Place brown sugar and butter in bowl, mix with your hands until combined. (Paula Dean says that our hands are the best cooking tools that God has given us!) Add flour mixture and mix with hands until combined. Sprinkle dough with 1 1/2 tsp. water, knead just until smooth.  The dough will be a little crumbly.
3. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Place dough on a baking sheet coated with cooking spray, roll or press dough into an 8×5 rectangle, about 3/8 inch thick.  Pierce the surface liberally with a fork
5. bake at 350 degrees for 25 minutes or until edges are golden.  Cool completely before cutting.

from Cooking Light Magazine


One Response to “Brown Sugar Shortbread”

  1. # — February 4, 2011 @ 9:22 pm

    We FOUND you!! This blog is adorable. Keep up the good work, and please bring the shortbread to small group. Oh, just kidding. (Give it straight to Whitney)

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