Brown Sugar Shortbread Cookies
Look for rice flour in natural food stores or in the baking aisle of well stocked supermarkets. If you like, replace 1/2 cup of the all purpose flour with 1/2 cup whole wheat pastry flour.
- 1 1/2 cup All-Purpose Flour
- 2 tablespoons All-Purpose Flour
- 1/2 cup Rice Flour
- 1/2 cup Packed Dark Brown Sugar
- 1/4 teaspoon Salt
- 1 cup Unsalted Butted, Cool
Place in food processor and process for 30 seconds:
Dark brown sugar
Add and pulse until dough is formed:
Butter, cut into 16 pieces
Turn dough out onto piece of plastic wrap, press into a disk, then wrap and chill dough for 30 minutes to an hour. (If dough chills longer, you may need to let it soften slightly before rolling to prevent cracking.) Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Brush tops lightly with water, then sprinkle with coarse sugar. Bake 10 to 12 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.
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