Brown Sugar Shortbread Cookies

Recipe View In a large bowl using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Add the vanilla extract and mix until combined. (Approximately 1 minute)

Recipe View Gradually add the flour, mixing on low speed until just combined. Be careful not to overmix. (Approximately 2-3 minutes)

Recipe View Gather the dough into a ball, flatten into a disc, wrap tightly in plastic wrap, and refrigerate until firm. (Approximately 1 hour - 3 days)

Recipe View Preheat oven to 300°F (150°C).

Recipe View On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters or a sharp knife to cut out desired shapes.

Recipe View Place cookies on a lightly greased baking sheet or parchment paper-lined baking sheet, leaving a little space between each cookie.

Recipe View Bake for 35-40 minutes, or until the edges are lightly golden and the cookies feel firm to the touch. (Approximately 35-40 minutes)

Recipe View Transfer the cookies to a wire rack to cool completely. The cookies will firm up and become more crisp as they cool.

Recipe View Store in an airtight container at room temperature for up to a week.