Ingredients
- 1 teaspoon unsalted butter, softened, plus 8 ounces (2 sticks)
- 1 cup packed light brown sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
Directions
Preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter. Add the sugar and beat until light. Add the flour and salt, and mix just until incorporated, being careful not to overmix.
Press the dough into the bottom of the prepared pan. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough. Cut into 12 wedges before baking. Bake until set and pale golden brown, 30 to 40 minutes. Remove from the oven and release the sides of the pan.
Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.
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By poisonivdgr
Georgia
on November 03, 2011
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I had no problems making this and it tasted great! I added pecans to the top which made it even better.
By pombora_12106963
Costa Mesa
on July 22, 2011
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I had lots of butter in the fridge that I wanted to use up and no white sugar in the pantry. So I made this recipe - and was amazed. Had no expectation, but the cookies were so tasty. The brown sugar gives it a hearty, almost caramel-y flavor. Tastes great warm. I wanted to eat the whole thing by myself but this thing has a lot of butter. Took it to work and was immediately gobbled up. Note: I lost track of how much flour I was adding and may have added an extra 1/2 cup. I also used an 8-inch tart pan to give it a prettier edge.
By mariafanoele_12...
Columbus, 55
on January 27, 2011
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Delicious and so simple to make! My family loves shortbread, and Emeril is one of our favorite chefs. I made this for my dad today and it turned out amazing, it's so delicate and rich. Great recipe!
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