Brown Sugar Shortbread


Brown Sugar Shortbread

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Shortbread cookies wrapped in clear bags and tied with red-and-white string

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Recipe Data


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    Servings and Ingredients

    Serves 24
    ¾ c. Hy-Vee unsalted butter, softened
    ½ c. firmly packed Hy-Vee brown sugar
    ½ tsp. Hy-Vee pure vanilla extract
    1 ¾ c. Hy-Vee flour
    1 pinch(es) Hy-Vee salt


    1. Preheat the oven to 350 degrees.
    2. Beat butter and sugar until just combined. Beat in vanilla.
    3. Add flour and salt. Stir until dough begins to form a ball.
    4. Roll dough to 1/2-inch thickness. Cut into 1-inch-by-3-inch pieces. If desired, prick with a fork. Place on ungreased baking sheets.
    5. Bake for 22 to 24 minutes or until golden brown. Cool on a wire rack.
    6. Variations:
    7. Shortbread crust for fruit pizza: Press dough into an 11-inch tart pan with a removable bottom. Bake at 350 degrees for 20 minutes or until golden brown. Cool on wire rack for 10 minutes. Remove rim and allow to cool completely.
    8. Dipped shortbread: Dip cookies in melted dark, semi-sweet or white chocolate and roll in toasted and chopped almonds, walnuts or pecans.
    9. Cinnamon-sugar shortbread: Add 1/2 tsp cinnamon to butter-sugar mixture.

    Nutrition facts


    100 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 0mg
    • Total Carbohydrates: 11g
    • Protein: 1g

    Daily Values

    Vitamin A 4%
    Vitamin C 0%
    Iron 2%
    Calcium 0%

    Recipe Source:

    Hy-Vee Seasons Holiday 2007.