Brown Sugar Shortbread
Brown Sugar and Maple Sugar are common in New England cooking. Here's a take on the traditional shortbread that was made in New England when white sugar was not an option.
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Ingredients:
Preheat your oven to 350° and set your oven racks to the lower and upper third position. Dust the counter with flour and roll the dough out to a 1/3-inch thickness. Use cookie cutters to cut the dough into desired shapes; then arrange on cookie sheets and transfer to the oven. Bake until cookies just begin to turn golden brown, about 20 minutes. Remove from the oven and let cool to room temperature.
Meanwhile, melt the chocolate in a double boiler. Dip a corner of each cooled cookie into the chocolate and set on a piece of waxed paper until the chocolate firms up, at least 30 minutes, depending on the weather.
Store in airtight containers on layers of waxed paper.
- 2 sticks salted butter, softened
- 1 cup firmly packed light-brown sugar
- 2 1/3 cups all-purpose flour,plus more for work surface
- 7 ounces semisweet chocolate, finely chopped
Preheat your oven to 350° and set your oven racks to the lower and upper third position. Dust the counter with flour and roll the dough out to a 1/3-inch thickness. Use cookie cutters to cut the dough into desired shapes; then arrange on cookie sheets and transfer to the oven. Bake until cookies just begin to turn golden brown, about 20 minutes. Remove from the oven and let cool to room temperature.
Meanwhile, melt the chocolate in a double boiler. Dip a corner of each cooled cookie into the chocolate and set on a piece of waxed paper until the chocolate firms up, at least 30 minutes, depending on the weather.
Store in airtight containers on layers of waxed paper.