Brown Sugar Shortbread

1. 1

   Preheat oven to 325 degrees.

2. 2

   Lightly butter a 9-inch springform pan.

3. 3

   In a large mixing bowl, beat butter with an electric mixer for 1 minute or until creamy.

4. 4

   Add the brown sugar and beat until light and fluffy (not grainy), about 3 minutes.

5. 5

   In another bowl, sift together the flour and the salt.

6. 6

   Then add to the butter mixture while mixing on a low speed until just combined (don't overbeat).

7. 7

   Spread the dough smoothly over the bottom of the springform pan.

8. 8

   You may want to use the bottom of a glass to press the dough down evenly.

9. 9

   Using the tines of a fork, pierce the dough at 1/2-inch intervals going all the way through to the bottom of the pan.

10. 10

    Do this to the entire pan of dough.

11. 11

    Bake 35-40 minutes or until golden brown and the edges pull slightly away from the sides.

12. 12

    Immediately after removing from the oven, remove the springform siding and cut the dough into 16 pie-shaped slices.

13. 13

    Allow to cool in the pan on top of a wire rack.

14. 14

    Store in an airtight container at room temperature for 4 days.

No additional tips available.