Brown Sugar Shortbreads
|Butter/Margarine||1 Cup (16 tbs), softened|
|Brown sugar||1 1⁄4 Cup (20 tbs) (firmly packed)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
In large bowl of an electric mixer, beat butter and sugar until creamy.
Add vanilla; then gradually beat in flour, blending thoroughly.
Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (about 1 hour) or for up to 3 days.
On a lightly floured board, roll out dough to a thickness of 1/4 inch.
Cut out with cookie cutters (about 2 1/2 inches in diameter) and place slightly apart on lightly greased baking sheets.
Bake in a 300Â° oven for 35 to 40 minutes or until firm to the touch (press very lightly to test).
Transfer to racks and let cool.