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Shortbread cookies are one of our favorite desserts. There are never-ending variations, some sweet and some savory. Brown sugar really adds another depth of flavor to this already delicious sweet bite.
- 1/2 cup packed brown sugar (use a combo of dark and light brown, if you have it)
- 2 sticks unsalted butter, softened
- 1 tsp vanilla
- 1/2 tsp butter flavor
- 1/4 tsp kosher salt
- 2 1/4 cups all purpose flour
- 1/4 cup raw cane sugar (for bigger sugar crystal)
- In the bowl of a food processor, beat sugar. Add butter and beat again.
- Add flavors and salt, process again.
- Add flour, and process until it starts to form a ball.
- Turn onto a piece of plastic wrap and work the dough into a smooth ball.
- Divide in two, and using two pieces of plastic wrap, form into two logs about 1 inch across. Wrap and store in fridge.
- To bake, heat oven to 300. Place 1/4 cup sugar in bowl (or you can skip this step, if you prefer them plain). Cut logs into 1/4 inch slices (work with dough cold). Press top of each cookie into sugar. Place slices on a baking sheet lined with parchment. Bake about 25 minutes, do not brown.