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NOLA’s Brown Sugar
Shortbread Cookies
Bon Appetit
Archives
1
cup (2 sticks) unsalted butter, room temperature
1
cup (packed) golden brown sugar
2
cups flour
1/4
teaspoon salt
1
tablespoon sugar
1
teaspoon ground cinnamon
Preheat
oven to 325 degrees F. Lightly butter a 9-inch diameter
springform pan.
Using
electric mixer beat butter in a large bowl until light and fluffy.
Add brown
sugar and beat well. Using a rubber spatula, mix in flour
and salt
(do not
overmix). Press dough into prepared pan.
Combine 1 tablespoon sugar and
cinnamon in a small bowl. Sprinkle cinnamon-sugar over dough. Cut into 12
wedges, cutting through
dough. Pierce each wedge several
times with
toothpick. Bake until
shortbread is brown, firm at edges, and
slightly
soft
in center, about
1 hour. Cool shortbread completely in pan
on rack. Remove
pan
sides. Recut cookies into wedges.
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