Brown Sugar Shortbread Cookies

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Dinner Under the Stars

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
40 min
Level:
Easy
Yield:
12 cookies

Times:

Prep: 15 min
Inactive Prep: --
Cook: 40 min
Total:: 55 min

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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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Comments & Reviews

recipe Brown Sugar Shortbread Cookies
kristi whitesboro, TX 06-13-2009
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GOOD !
Rated: 4 stars out of 5

I TRYED IT AN IT WAS OK .I'VE NEVER TRIED SORTBREAD BEFOR .
recipe Brown Sugar Shortbread Cookies
loretta Kelso, WA 02-21-2009
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If at first you dont succeed try again
Rated: 2 stars out of 5

I didnt read the reviews before making this cookie, so I will try it again one day following some of the reviewers comments.... I liked the flavor of the cookie both raw and baked (i did however add vanilla), however there were a lot of problems. I didnt have a 9" springform pan so I used a 9" round baking dish. when the time was up the edges of the cookie were done and the middle was raw, there was also some butter starting to pool on the top. I flipped it out of the pan onto a baking sheet and spread it out thinner and baked it some more. when it was done i was able to pour off a quarter cup of butter from the ungreased baking sheet. the texture is like a chewy cookie that has been fried and the cookies are very greasy. next time i'll beat the butter longer and bake on a baking sheet in the first place, hopefully they'll be better.Read more
recipe Brown Sugar Shortbread Cookies
KRISTEN VIRGINIA BEACH, VA 10-12-2007
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Pretty good, nice chewy cookie
Rated: 4 stars out of 5

These are definitely not regular shortbread, but I didn't expect them to be. I used Crisco + water instead of butter, because... I was craving cookie and had no butter, and they came out fine. They were slightly addicting, kind of like a cross between shortbread and a plain, chewy cookie. It seems like it would be a good base to work off of for different versions (although I liked them plain too). I'd like to try making it with almonds or something.Read more
recipe Brown Sugar Shortbread Cookies
Diane Jackson, MI 08-17-2007
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Wonderful!
Rated: 5 stars out of 5

I made these with Splenda Brown Sugar and they came out great. It's hard to find a cookie recipe you can convert and have it... come out for diabetics and this one was wonderful.Read more
recipe Brown Sugar Shortbread Cookies
Anonymous 07-01-2006
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great
Rated: 5 stars out of 5

These were very good. I have always liked shortbread cookies, and now I don't have to buy them anymore.
recipe Brown Sugar Shortbread Cookies
julie man, WI 05-19-2006
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Incredible!!! Easy recipe, short ingredient list
Rated: 5 stars out of 5

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!!Read more