Ingredients
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1
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1/2
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2 1/4
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Directions
Brown Sugar Shortbread, Brown Sugar Shortbread, re: Storage Just figured I’d share a storage tip If you’ve ever heard of a Brown-Sugar Bear, it works on the same principle I got a Brown Sugar Bear in a kitchen-specialty shop/probably available on line It’s a molded piece of clay pottery (just like plants in clay pots) The directions were to soak the Brown Sugar bear in water for 20 minutes – and afterwards, dry it off and place it in your bag of brown sugar – it literally keeps the brown sugar pliable so you never ever have to throw away the rock-hard brown sugar If you should ever find your brown sugar getting hard, you repeat the soaking process and your hard brown sugar will soften again by storing it with the Brown Sugar Bear Now, as far as cookie storage, you could either get another brown sugar bear, or you can just head down to Lowes or Home Depot and get a clay saucer – the small one will suffice Just be sure it’s never been used and that it’s clean/free of debris (but do NOT use soap: just rinse it off Then soak it just like a Brown Sugar Bear for 20 minutes and then dry it off and tuck it in the bag with your cookies – whether these shortbread or any fresh cookies (our friend gives trays of home made cookies at Christmas, and they always go stale before we get to the last ones, but I remember my Brown Sugar Bear and used a clay saucer soaked in water as I’ve said and they stay wonderfully fresh! You won’t be disappointed, trust me My hubby delivers a nationally known brand of cookies, so we are somewhat cookie snobs, usually preferring his brand -vs- home made, but ever since we’ve employed the Brown Sugar Bear clay-soaked pottery trick, we’ve learned to appreciate home-made cookies as fresh as the day they were made!, Very dry
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Steps
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1
Done
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In a Mixing Bowl, Cream Butter and Brown Sugar. |
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2
Done
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Gradually Stir in the Flour. |
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3
Done
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Turn Onto a Lightly Floured Surface and Knead Until Smooth, About 3 Minutes. |
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4
Done
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Pat Into a 1/3" Thick Rectangle Measuring 11" X8". |
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5
Done
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Cut Into 2" X1" Strips. |
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6
Done
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Place 1" Apart on Ungreased Cookie Sheets. |
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7
Done
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Prick With a Fork. |
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8
Done
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Bake at 300 Degrees Fahrenheit For 25 Minutes or Until Bottom Begins to Brown. |
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9
Done
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Cool For 5 Minutes. |
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10
Done
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Remove to a Wire Rack to Cool Completely. |
