These Brown Sugar Shortbread Cookies are delicate and buttery with a touch of vanilla, salt and a subtle sweetness of rich brown sugar. They will literally melt in your mouth! One of John’s favorite treats just happens to be shortbread cookies. He fell in love with them the first time he ate them in Scotland. He stayed in Scotland the summer he graduated from high school on a three month mission trip in 1977. While he was there he bought a cookie tin full of shortbread cookies with a picture of the Queen of England on it, celebrating her Silver Jubilee. We still have that tin (picture below) and I use it to store my cookie cutters and other small baking supplies, it’s a fantastic keepsake for sure!
There’s just something very special about a delicious buttery shortbread cookie!
In a mixing bowl beat butter until creamy.
Add the brown sugar, vanilla extract and salt and beat until light and fluffy. With mixer on low or stir speed, add one cup of flour at a time and mix until smooth. I love my Kitchen Aid pouring shield, it helps keep the flour in the mixing bowl.
- 2 cups butter, softened
- 1 cup brown sugar, firmly packed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 cups flour, unbleached or all-purpose
- 3 tablespoons granulated sugar for dusting
- Preheat oven to 375 degrees F.
- In a mixing bowl beat butter until creamy.
- Add the brown sugar, vanilla extract and salt and beat until light and fluffy.
- With mixer on low or stir speed, add one cup of flour at a time and mix until smooth. I love my Kitchen Aid pouring shield, it helps keep the flour in the mixing bowl.
- Evenly spread the dough into a 11" x 17" baking pan. Score the cookies into 24 or 48 pieces. Sprinkle with the granulated sugar and shake gently to distribute the sugar evenly, then prick with a fork.
- Bake in a 375 degrees F oven for 17-20 minutes, or until light golden brown. Cool before cutting.
Use a cookie scooper and place dough balls all over the sheet pan, spread dough evenly with greased hands. Both of these tips will help you spread the dough
A few of his fun memories:
- Eating scones & tea in the local coffee shops.
- Visiting the Shroud of Turin where he was just inches away from, what millions of people believe to be, the very clothe that Jesus Christ was wrapped in after his Crucifixion (Wow!).
- Seeing the beauty of the North Sea and the rolling green hills covered with Heather, no wonder he fell in love with me. 🙂
- The team slept on church floors, he sure can’t do that anymore (lol). Each team member also had to bring a suitcase full of canned goods and took turns making meals for the entire team.
- As mentioned above, John experienced delicious English Shortbread Cookies for the first time! I did some research, but couldn’t find the definitive answer on this, but I believe the Queen’s Silver Jubilee tin was filled with Walkers Shortbread. If you happen to know what brand it was, please leave us a comment.
Other shortbread recipes you may also enjoy!
Tomorrow on My Sweet Mission, we’re sharing an outstanding recipe using these buttery Brown Sugar Shortbread Cookies. So, make sure to stop by to see what we’ve created.
As always, thank you for reading and have a beautiful day!
This recipe is shared at: I Heart Nap Time – Clever Chicks Blog Hop – Bouquet of Talent Sunday Linky Party – Inspire Me Tuesday – Fluster’s Creative Muster Party – Creative Ways Link Party – Saturday Sparks Link Party