Brown Sugar Shortbreads

Your kids will enjoy getting into the Christmas spirit by stamping designs onto these shaped cookies. The recipe may be made ahead and frozen.


Brown Sugar Shortbreads

by 7  people


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Ingredients
  • 1   cup 
    butter, softened
  • 1/2  cup 
    packed brown sugar
  • 1/2  teaspoon 
    apple pie spice or pumpkin pie spice
  • 1/8  teaspoon 
    salt
  • 2 1/4  cups 
    all-purpose flour
  •  
    Nonstick cooking spray
  •  
    Granulated sugar
Directions
1.
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, apple pie spice, and salt. Beat until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheet. Coat the bottom of a cookie stamp with nonstick cooking spray and dip the stamp in granulated sugar. Flatten each ball of dough, imprinting the pattern.
3.
Bake in the preheated oven for 12 to 15 minutes or until lightly browned. Transfer cookies to a wire rack; let cool. Makes about 36 cookies.
Storage
  • To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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