Brown Sugar Shortbread Cookies

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a few hints for better results--if you tried this recipe and didn't like it, give it one more try although don't expect it to taste like the traditional shortbread cookie with a sandy texture, these are more candy-like, crisp and chewy from using brown sugar instead of white. They are delicious, especially with a side of vanilla ice cream. Beat butter on medium speed for just 1.5 minutes--if you beat it too long it gets puffy and has an airy texture; creamining less than 1.5 minutes leaves the shortbread dense and a bit greasy. Increase baking time to 55 to 60 minutes--I believe this recipe came from Emeril's restaurant NOLA, and they probably have a convection oven. If baked for less time in a standard oven the center of the shortbread is slightly raw. Be sure to score the shortbread before baking and cut the pieces just out of the oven, otherwise they will be impossible to cut neatly. Place the springform pan on a baking sheet in the oven which keeps the butter from onto the bottom of the oven and burning. Try not to eat the entire pan yourself!!

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These are not as crips as some recipes, but still VERY delicious. They are wonderful with coffee and tea.

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Im very dissapointed i thought this would be a good recipe,it was way to sweet i would cut the brown sugar in half.I will not be making this recipe again if i want true shortbread.

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I made these "squares" and ended up throwing half of them out. They were to big, and very sweet. I wouldn't make these again.

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I've become pretty picky about my shortbread cookies lately. Most taste more like flour than a cookie. These are FABULOUS!

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I've become pretty picky about my shortbread cookies lately. Most taste more like flour than a cookie. These are FABULOUS!

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I've become pretty picky about my shortbread cookies lately. Most taste more like flour than a cookie. These are FABULOUS!

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Easy to make, melt in your mouth. This cookie also makes a good crust for cheesecakes and fruit fillings.