Brown Sugar Shortbread Cookies

Brown Sugar Shortbread
Very rich, tastes like buttery caramel cookies

(makes 3½ dozen)

1 cup softened butter (do not use margarine)
½ cup packed brown sugar
2 ¼ cups flour

1. Preheat oven to 300 degrees. In a mixing bowl, cream butter and sugar.

2. Gradually stir in flour. Turn onto a lightly floured surface and knead until smooth, about 3 minutes.

3. Pat into a 3/8″ thick rectangle measuring 11″ by 8″ (about the size of a sheet of lined paper).

4. Cut into 2″ by 1″ strips. Place 1″ apart on ungreased baking sheets. Prick with a fork.

5. Bake for 25 minutes or until bottom begins to brown. Remove from oven and cool on baking sheet for 5 minutes then remove to a wire rack to cool completely. Store in an airtight container 1-2 weeks or freeze for 3-4 months.

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