Dec 7

Un, deux, trois et voila! Brown Sugar Shortbread!

in Dessert, Recipes by Type

The phrase, “It’s as easy as one, two, three!”, takes on new meaning with a recipe that only has three ingredients. That is certainly the case with this recipe for Brown Sugar Shortbread that I recently tried out. I love shortbread, but haven’t always been a huge fan of the shortbread I have produced in my own kitchen. On the other hand, hand me a tin of Walker’s Shortbread Fingers and I’ll be fat and happy after having consumed every last delicious buttery crumb.
When I stumbled across a recipe from Rachael Ray for Brown Sugar Shortbread I was intrigued. I wondered how the brown sugar would change the flavor of the shortbread and decided to try it out. Here’s where easy comes in full force: flour, butter, and brown sugar.
Those three little ingredients are all you need to mix up and then throw in the oven. The resulting product is surprisingly good. This shortbread is soft and moist without losing that distinctive buttery shortbread taste. Even my dad, who isn’t a big fan of shortbread, liked these shortbread cookies. I like easy.
Brown Sugar Shortbread
Adapted from Every Day With Rachael Ray

Makes 16 cookies

1 cup all-purpose flour
1 stick (4 ounces) unsalted butter
1/3 cup brown sugar, packed

1. Preheat the oven to 350 degrees Fahrenheit. In a mixing bowl beat together the flour, butter, and sugar using an electric mixer until thoroughly combined.  Press the dough evenly into a 9-inch square baking pan. Bake until the edges have turned golden, 18 to 20 minutes.

2. Let the shortbread cool slightly in the baking pan and then cut it into 16 squares. Transfer the squares to a rack to cool completely.  Store in an airtight container.

Coming Tomorrow: Comfort Soup

{ 12 comments… read them below or add one }

Bob December 7, 2008 at 1:14 pm

I loooooove shortbread. I’m definitely making this. Probably tomorrow, unless I can’t restrain myself when I get home from work tonight. :)


Katie Barlow December 7, 2008 at 2:51 pm

wow, this looks yummy…and only three ingredients! Definitely a winner! Come check out my cookie list and a giveaway at


K and S December 7, 2008 at 7:41 pm

Easy is definitely a requirement for me :) looks delicious.


LollyChops December 7, 2008 at 10:06 pm

This looks seriously good. You know what I like to drink with shortbread??? Believe it or not.. hot cocoa. There is something about the combination of the two together that just tastes darn good.

So I made the cranberry tart..and unfortunately I over cooked the crust a little. It was still melt in your mouth good (shockingly so).. that’s actually the first thing my mom said when she tried it (wow the crust is flaky and melts in your mouth)… I added almond extract and loads more orange zest.. and I should have loaded that bad boy up with cranberries too. I’ll post my revisions soon and send you some pics as soon as I get them from my camera.

Wow.. can I say anymore in a comment???

Wait…is that a challenge?

Why yes it is and of course I can!

So I also made hummus this weekend. Do you or your readers have any recipes to share for hummus..? I can never get mine to be as pale as it is in the restaurants. Maybe it’s the chick peas I use or the tahini.. not sure. Just wanted to see what folks had to say.

Ok I think I might be done now. Is there a prize for submitting longest comment ever? Gosh I hope so!



Melanie Gray Augustin December 8, 2008 at 6:57 pm

I’m not usually a shortbread fan, but this brown sugar version sounds very tempting!


Fuji Mama December 10, 2008 at 9:44 am

You guys should seriously try it–you won’t be disappointed! Lolly–you are HILARIOUS! I love my shortbread dipped in hot cocoa too!


Ingrid December 10, 2008 at 9:28 pm

Mmmm, that is easy and goodness knows I love easy especially when its after 8 and the kids are begging for dessert! It’s times like those that I wish they liked food out of box, bag, or can! LOL!


Fuji Mama December 14, 2008 at 8:26 am

Aaaaah, Lolly! I just realized that I had this comment saved as a draft and never posted it! Your hummus post reminded. Sorry. :-( I’m not sure what is causing your hummus color, as I haven’t received by hummus certificate yet, but this is my current favorite recipe:

-2 (15 1/2 oz.) cans garbanzo beans, drained (reserve the juice to thin out the hummus later on)
-slightly less than 1/3 c. tahini
-1/4 c. lemon juice
-1 tsp. salt
-3 cloves garlic, halved (or more!)
-1 tsp. red pepper
-1 Tbsp. olive oil
-1 pinch paprika
-1 tsp. minced fresh parsley

1. Place the garbanzo beans, tahini, lemon juice, salt, garlic, and red pepper in a blender or food processor. Blend until smooth. Add reserved garbanzo bean juice as needed until deseired consistency is reached. Transfer mixture to a serving bowl.

2. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.


Kevin December 20, 2008 at 1:46 pm

I like the sound of brown sugar short bread.


Anonymous May 5, 2009 at 6:19 pm

I made them. And then I ate them all. Oh wow. They are SOOOO good!


kaylee September 10, 2009 at 4:00 pm

i calculated it, each cookie has about 100 calories! yay yummy low cal food!


angie June 12, 2010 at 8:43 pm

i stumbled on these and made them instantly. i sprinkled brown sugar and cinnamon over some of them and oh my is it heavenly. try it sometime! :D


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