Brown Sugar Shortbread

Brown Sugar Shortbread

My Mother-in-Law made this brown sugar shortbread some years ago and I think I ate more than my fair share then begged for the recipe.  I can’t remember if it came from a cookbook or magazine but I’ve had it in my recipe box all this time.  I came across it the other day while looking for something sweet to bake that didn’t use white sugar.  I ran out of white sugar, imagine that.  I blame it on all of that sweet tea that we drink.  Anyhow these are so simple and so delicious and the whole clan loved them.  I was getting ready to take these pictures when I remembered that I had a little dulce de leche in the fridge and wondered how that would be spread on these here delicious cookies.  Well as if shortbread could get any better, you know it was.   You can’t go wrong either way and I know you will love them.

Brown Sugar Shortbread


  • 1 cup butter, softened

  • 1/2 cup brown sugar

  • 2 1/4 cup all purpose flour

  • 1/3 cup dulce de leche, (caramel) optional

Cooking Directions:

In a mixing bowl, cream butter and sugar.  Gradually stir in flour.  Turn onto a lightly floured surface and knead until smooth, about 3 minutes.  Pat into a 1/3 inch thickness and cut into strips or into rounds using a small round biscuit cutter.  Place 1 inch apart on a lined (or ungreased)  baking sheet.  Prick with a fork.  Bake at 300 degrees for 25 minutes.  Cool for 5 minutes on baking sheet and the remove to a wire rack to cool.

Serve plain or create sandwiches by spreading about a teaspoon of dulce de leche onto the bottom side of a cookie and topping with another, repeat with remaining cookies.

* Keep shortbread in an airtight container.

*I made the sandwiches with the last few cookies and of course the kids ate them up as soon as they came in from school, so I am not real sure how they will keep, I would expect the caramel to make the cookies soft after storing.  It would probably be best to make the sandwiches as they will be eaten.  (Clear as mud?)



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