Brown Sugar Shortbread
Brown Sugar Shortbread
These Brown Sugar Shortbread are a delicious Christmas cookie! This is an ideal recipe for last minute cookie baking…bake half the batch now, and bake the other half later!
A delicious Christmas cookie!
Ok, who doesn’t love cookies?! Especially Christmas cookies? This time of year is delicious, isn’t it? So to kick off my Christmas cookie baking, I made these Brown Sugar Shortbread cookies. I like this little cookie because they are easy to make, and they are yum yummy!
Ice Box cookies are great for the holidays.
The best thing about these cookies is that they are an icebox cookie which means you roll the dough into 2 inch logs and keep them in parchment paper in the fridge until you’re ready to bake them. So you can make a batch today, and make one tomorrow. Or make a batch after everyone goes to bed…just sayin’. Actually, the best thing about ice box cookies is that you can bake a batch of fresh cookies right before you have guests over!
Brown Sugar Shortbread Recipe Tips
- Cherries: If you don’t like glace cherries, you can omit them, or add chopped up cranberries instead.
- Make and Bake Later: You can bake these as you need them. Just pull a log out of the fridge when you are ready, and make a tray for today. Make a tray tomorrow.
- I actually like this cookie better the next day, after it has rested.
- These are really yummy with at little Bailey’s on ice. Yum.
Brown Sugar Shortbread
Ingredients
- 1 cup butter
- 1/2 cup brown sugar
- 2 1/4 cups flour
- 3/4 cup chopped red and green glace cherries
Instructions
- Cream the butter and brown sugar until it is very soft.
- Then add the flour, 1 cup at a time, and beat well each time.
- Chop the cherries in to small pieces, and add them to the batter. Mix well.
- You will find the dough quite dry, but don’t worry it’s supposed to be like that. Just mix the dough with your hands until if firms up into a ball.
- Once the dough is firm, roll it in wax paper to make a log 2″ in diameter. Wrap tightly. You may even want to split the dough into 2 logs. One batch to bake now, and one to bake later!
- Chill in the fridge for at least 2 hours.
- When ready to bake, preheat your oven to 350 degrees F.
- Cut the log into 1/4″ slices, and bake for ~10 minutes.
(adapted from the Best of Bridge)
PIN IT for later!
Have a delicious day!
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Y-U-M!!
These sound great, and that photo is just gorgeous!!!!
I failed horribly at baking shortbread last year.. but your recipe makes me want to try again! so gorgeous!
yum. and love the sparkly tree in the background 🙂
Amazing those look so good love shortbread cookies.
Last year I had a disastrous attempt at making sugar cookies. After that colossal failure, I scrambled for something to make in place of them and came across this recipe.
Not only was it quick and easy, but they were so delicious!!! I used craisins instead of the cherries because that is what I had on hand. These are going to be a Christmas tradition for my family.
Thank you, thank you!
What kind of flour? All purpose or self rising?
Hi Donna! I just use all purpose flour!
Hi! I’m making these cookies for Christmas! Do you use all-purpose flour? And is it 3/4 cup of EACH type of cherries or 3/4 cup total?
Thanks!
Gina
Hi Gina! Yes I just use all purpose flour, and the recipe is for 3/4 cup combined of cherries. Happy Baking!
I having been making this recipe for three years in a row. It has become one of my Christmas favourites.