Christmas Cookies, Part 1: Brown Sugar Shortbread

I haven't posted here since August!! But now it's time for Christmas baking, so I'll try to post some of the recipes I make for the holidays over the next few weeks.

John's favourite Christmas cookie is shortbread, and he loves these big wedges of Brown Sugar Shortbread. I usually make at least two pans in the first week of December...and we usually run out before Christmas, so I end up making more. These cookies freeze really well.

Brown Sugar Shortbread

1 cup butter, softened
1/2 cup packed brown sugar
2 cups flour
1 tsp vanilla


Prep the pan: lightly butter a shortbread mold or an 8-inch round pan. Preheat the oven to 350 degrees.
With an electric mixer, blend the butter and brown sugar together in a large bowl. Stir or blend in the flour and then the vanilla.

With your hands, lightly knead the dough until smooth. Press into the prepared pan. Prick the top of the shortbread with a fork, like this:

Bake for 30-40 minutes at 350 degrees, until golden brown. (If in doubt, overbake it a little - you don't want the centre of the shortbread to be underdone.) Cool shortbread in the pan for 15 minutes. Turn out onto a cooling rack and cut into wedges while still warm.

Note: You can also roll little balls of dough and press with a fork to slightly flatten. Bake for about 10-12 minutes or till golden brown.