{"id":132126,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/brown-sugar-shortbread\/"},"modified":"2024-11-06T11:06:51","modified_gmt":"2024-11-06T17:06:51","slug":"brown-sugar-shortbread","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/brown-sugar-shortbread\/","title":{"rendered":"Brown Sugar Shortbread"},"content":{"rendered":"<div>\n<p dir=\"auto\">A delightful twist on the classic <a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/recipes\/scottish-shortbread\/\" data-name=\"www.tasteofhome.com\/recipes\/scottish-shortbread\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/recipes\/scottish-shortbread\/\">Scottish cookie<\/a>, these brown sugar shortbread cookies swap white sugar for brown. The results? A batch of melt-in-your-mouth cookies with a complex flavor profile that showcases notes of caramel and molasses.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\">The beauty of this shortbread lies in its simplicity\u2014all you need to make this dessert are three simple ingredients\u00a0and 15 minutes to prep, making it perfect as a last-minute gift or sweet treat for short-notice guests. Whether you use light or dark brown sugar, you\u2019ll love how this creative twist enhances the classic cookie.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Brown Sugar Shortbread Ingredients\">Brown Sugar Shortbread Ingredients<\/h2>\n<\/div>\n<div>\n<ul>\n<li><strong>Butter:<\/strong>\u00a0Softened butter is key for creating the tender texture of these brown sugar shortbread cookies. Use unsalted butter for the best flavor and texture.<\/li>\n<li><strong>Brown sugar:<\/strong>\u00a0The star ingredient that sets these shortbread cookies apart, brown sugar adds a caramelized sweetness.<\/li>\n<li><strong>Flour:<\/strong>\u00a0All-purpose flour provides structure for the cookies and helps balance the richness imparted by the butter and sugar.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Directions\">Directions<\/h2>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 1: Cream the butter and sugar\">Step 1: Cream the butter and sugar<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075967\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_1.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 1\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Preheat the oven to 300\u00b0F. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.<\/p>\n<\/div>\n<div>\n<p dir=\"auto\"><em>Editor&#8217;s Tip:<\/em>\u00a0For the best shortbread, make sure your butter is truly at room temperature. It should be soft enough to leave an indent when pressed but not so soft that it completely melts.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 2: Add the flour\">Step 2: Add the flour<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075968\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_2.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 2\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Gradually stir in the flour in small increments to the butter and sugar mixture. Mix well after each addition until a soft dough forms. The dough should be slightly crumbly but hold together when pressed.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 3: Knead the dough\">Step 3: Knead the dough<\/h3>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075969\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_3.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 3\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p dir=\"auto\">Turn the dough out onto a lightly floured surface and knead until smooth, about three minutes.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 4: Shape and cut\">Step 4: Shape and cut<\/h3>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075970\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_4.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 4\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<div>\n<p dir=\"auto\">Pat the dough into a 1\/3-inch thick rectangle, about 11 inches by 8 inches. Using a sharp knife, cut it into 2-inch by 1-inch strips.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 5: Bake the shortbread\">Step 5: Bake the shortbread<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075971\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_5.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 5\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/h3>\n<p dir=\"auto\" data-heading=\"Step 5: Bake the shortbread\"><span style=\"font-size: 16px;\">Transfer the shortbread strips to ungreased baking sheets, placing them about an inch apart. Prick each cookie several times with a fork. Bake the shortbread for 25 minutes, or until the bottoms are lightly browned.<\/span><\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Step 6: Cool and enjoy\">Step 6: Cool and enjoy<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-2075972\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_6.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 6\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<p dir=\"auto\">Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Recipe Variations\">Recipe Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075973\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_7.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 7\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<ul>\n<li><strong>Make them spiced:<\/strong>\u00a0Add 1\/2 teaspoon of cinnamon, cardamom or nutmeg to the dough for a warm, spiced twist that&#8217;s perfect around the holidays.<\/li>\n<li><strong>Dip it in chocolate:<\/strong>\u00a0After the shortbread has cooled, dip half of each cookie in melted dark chocolate for a decadent variation.<\/li>\n<li><strong>Add some nuts:<\/strong>\u00a0Mix in 1\/4 cup of finely chopped nuts like pecans, pistachios or almonds for added crunch and flavor. To enhance the flavors even further,\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\">toast the nuts<\/a>\u00a0before chopping and adding them to the dough.<\/li>\n<li><strong>Infuse with citrus:<\/strong>\u00a0Add the zest of half a lemon or orange to the dough to give the brown sugar shortbread a bright, fresh flavor.<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"How to Store Brown Sugar Shortbread\">How to Store Brown Sugar Shortbread<\/h2>\n<\/div>\n<div>\n<p dir=\"auto\">Store your brown sugar shortbread cookies in an airtight container at room temperature. These cookies will stay fresh for up to one week, but are best enjoyed within the first three to four days of baking.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can you freeze brown sugar shortbread?\">Can you freeze brown sugar shortbread?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, these shortbread cookies with brown sugar freeze beautifully. Once baked and cooled, place them in a freezer-safe container with parchment paper between the layers to prevent sticking. Freeze the cookies for up to three months.<\/p>\n<\/div>\n<div>\n<h2 dir=\"auto\" data-heading=\"Brown Sugar Shortbread Tips\">Brown Sugar Shortbread Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2075974\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Brown-Sugar-Shortbread_TOHD24_-8022-_DanielleMoore_8.jpg?fit=700%2C1024\" alt=\"Tohd24 8022 Daniellemoore 8\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Danielle Moore for Taste Recipes<\/span><\/span><\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can I use dark brown sugar instead of light brown sugar?\">Can I use dark brown sugar instead of light brown sugar?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Yes, you can easily swap between\u00a0<a class=\"external-link\" href=\"https:\/\/www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\" data-name=\"www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener\" data-tooltip-position=\"top\" aria-label=\"https:\/\/www.tasteofhome.com\/article\/light-and-dark-brown-sugar\/\">light and dark brown sugar<\/a> in this brown sugar shortbread recipe. Dark brown sugar will add a deeper, intense molasses-like flavor to your shortbread, while light brown sugar gives the finished cookies a subtle caramel taste.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Why do I need to prick the brown sugar shortbread with a fork?\">Why do I need to prick the brown sugar shortbread with a fork?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">Pricking the shortbread dough allows steam to escape during baking. This prevents the cookies from puffing up and ensures that they bake evenly in the oven.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Why did my brown sugar shortbread spread in the oven?\">Why did my brown sugar shortbread spread in the oven?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">If your shortbread cookies spread during baking, it&#8217;s likely because the butter was too warm. Make sure your butter is softened but still cool to the touch. If your dough feels too soft after mixing, chill it in the refrigerator for 30 minutes before shaping and baking.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"Can I use salted butter for brown sugar shortbread?\">Can I use salted butter for brown sugar shortbread?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">While unsalted butter is preferred as it allows you to control the salt content, you can use salted butter in a pinch. Keep in mind that the flavor may be slightly different, as salted butter often contains more water than unsalted.<\/p>\n<\/div>\n<div>\n<h3 dir=\"auto\" data-heading=\"How do you know when brown sugar shortbread is done?\">How do you know when brown sugar shortbread is done?<\/h3>\n<\/div>\n<div>\n<p dir=\"auto\">The shortbread is done when the edges are lightly golden and the bottoms are just beginning to brown. The cookies will still be soft when you remove them from the oven but will firm up as they cool.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>These rich buttery cookies have just three ingredients! They&#8217;re a snap to make for a last-minute gift or when guests will be arriving on short notice. For best results, gradually stir the flour into the dough. -Shirley Gardiner Clearwater, Manitoba<\/p>\n","protected":false},"author":7061,"featured_media":2091209,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304423,306027,304328,304288,305487,304338,306171,304515,303966,304408,304368,303887,304347,304268,304558,324623,303994,306072,306064,304150,303883],"categories-v2":[308500,310461,309438,308821,308988,311758,308984,308481,259620,310796,308992,312036,308880,308495,308813,308745,308478,308998,259483,308910,309177,308528,311815,311811,309434,308476],"coauthors":[340238],"recommended_recipes":[{"post_title":"Shortbread Cookie","post_link":"\/recipes\/buttery-3-ingredient-shortbread-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Buttery-3-Ingredient-Shortbread-Cookies_EXPS_HCBZ22_77957_DR_04_26_1b.jpg"},{"post_title":"Whipped 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Shortbread","post_link":"\/recipes\/oatmeal-shortbread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_8011_DanielleMoore_8.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/brown-sugar-shortbread\/","name":"Brown Sugar Shortbread","datePublished":"2018-01-01","dateModified":"2024-11-06","prepTime":"PT15M","cookTime":"PT25M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_8011_DanielleMoore_8.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Discover how brown sugar adds depth and caramel-like sweetness to this easy three-ingredient brown sugar shortbread recipe. Feel free to experiment with light or dark brown sugar to find your preference!","recipeIngredient":["1 cup butter, softened","1\/2 cup packed brown sugar","2-1\/4 cups all-purpose flour"],"recipeInstructions":[{"@type":"HowToStep","text":"In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1\/3-in.-thick rectangle measuring 11 in. x 8 in."},{"@type":"HowToStep","text":"Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork."},{"@type":"HowToStep","text":"Bake at 300&deg; for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack."}],"recipeYield":"3-1\/2 dozen","author":[{"@type":"Person","name":"Christabel Lobo"}],"nutrition":{"@type":"NutritionInformation","calories":" 145 calories","fatContent":"9g fat (5g saturated fat)","cholesterolContent":"23mg cholesterol","sodiumContent":"90mg sodium","carbohydrateContent":"15g carbohydrate (5g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":18,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Brown Sugar Shortbread","description":"Check out this video for how to make Brown Sugar Shortbread","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/XezEWLR0\/poster.jpg?width=720"],"uploadDate":"2020-09-5 11:20:02","duration":"P0DT0H1M49S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/XezEWLR0-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Scott8953"},"reviewBody":"Very easy to convert to gluten free.  GF flour blend, 1 tsp. Xanthan gum, and 1 tsp. Baking powder\u2026in addition to the brown sugar and butter.  Also added 2 taps. Vanilla.  Nice, tasty, quick shortbread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Linda226"},"reviewBody":"<p>These cookies are amazing!  I whipped them up at the last minute and they turned out wonderful,  just the right consistency like a shortbread cookie should be.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rebecca967"},"reviewBody":"<p>YUM!  Easy to make\u2014did it on a whim\u2014and not a recipe where you need to go buy special ingredients.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTag"},"reviewBody":"An easy shortbread recipe.  My husband's favourite.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePopsicle"},"reviewBody":"great with strawberry jelly on top!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanLeaf"},"reviewBody":"I have made these often and they are always a big hit. It is very important not to over kneed. The cookies will get dry and tasteless.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBug"},"reviewBody":"With a recipe like this, which has only a few ingredients, the quality of those ingredients will make or break your results.  Use a really good brown sugar - muscovado is even better.  I also used Kerrygold butter and rolled them out to about 1\/3\" thick and cut them out, then sprinkled with raw sugar.  They were amazing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDucky"},"reviewBody":"Brown Sugar ShortbreadI've made this recipe for years and it's always a hit. I usually add some vanilla extract before mixing flour. A little Sea salt with the flour mixture is good if using unsalted butter (best). High quality ingredients make a difference too...use a low moisture butter like Plugra or Straus Organic, King Arthur Flour, and definitely mix flour in gradually. it really makes a difference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTree"},"reviewBody":"I love these cookies just the way they are!! They are so easy and they melt in your mouth. I will make them again and again and again!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePlanet"},"reviewBody":"I loved these. I cut them out into rounds. I frosted them with chocolate icing. This recipe is great proving once again that simple is best!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueChefHat"},"reviewBody":"I've been making these shortbread cookies for over 44 years. Easy enough for kids to make. Everyone loves these for Christmas cookies! The best and simplest recipe for a cookie. I cut them in round 1 1\/2 in fluted circles and prefer them about 1\/2 to 3\/4 in thick. More crumbly, less crunchy that way.Cathy","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeController"},"reviewBody":"Yum Yum! After letting them cool for a few minutes, eat some while still warm. Even Walkers Shortbread can't do that!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wellar"},"reviewBody":"Thanks for having this shortbread recipie on line. It is the same one my mother and grandmother made. They were from Manitoba also. And it makes the best short","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPumpkin"},"reviewBody":"THIS is the by far the BEST shortbread cookie recipe EVER. even my kids loved it and with the if there's no chocolate it can't be good but they loved it so much I had to make another batch. My new one and only fave recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePopsicle"},"reviewBody":"I just made these today, they taste great! I have made shortbread before only once, and I just LOVED the addition of the brown sugar. They are so simple yet so yummy! Instead of cutting into squares I used a 1 1\/2 inch biscuit cutter which gave the cookies ridged edges. SO cute and yummy! Will definitely make again; thanks so much for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButton"},"reviewBody":"So good and so easy. Received many compliments. Out of all the Christmas cookies I made, these were the first gone off of every plate.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPizza"},"reviewBody":"This was a very tasty recipe.  Everyone who tried them loved them.  So simple too!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFries"},"reviewBody":"Pretty bland.  For all the butter and brown sugar it should have more flavor, I think.  Would not make it again. (This may be okay as a cookie to go with ice cream but I wouldn't waste the calories on them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"title":"Brown Sugar Shortbread","description":"Check out this video for how to make Brown Sugar Shortbread","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/07\/BrownSugarShortbread_DIYD_8011_060419_H.mp4","duration":"109.17","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2019\/07\/exps8011_QC2162C27A.jpg","advertising":true,"jw_id":"XezEWLR0","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/XezEWLR0-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/XezEWLR0\/poster.jpg?width=720","jw_publish_date":"07\/12\/2019"},"rms_legacy_id":"8011","romance_copy_dek":"Discover how brown sugar adds depth and caramel-like sweetness to this easy three-ingredient brown sugar shortbread recipe. 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