Brown Sugar Shortbread

by Rachel on June 11, 2011

Brown Sugar Shortbread

We are headed back to Mountain Sky Guest Ranch for a week again this summer.  It is one of our favorite places to be.  Serene, rustic, and cozy, the folks at Mountain Sky let us wear ourselves out horseback riding, hiking, swimming, fishing, country dancing, and pondering the vastness of the Montana sky, and once we’re good and tired, they feed us another super meal so that we’re fueled and ready for the next adventure.  Cookies figure prominently in the Mountain Sky menu.  I’m certain that Chef Pam has hundreds of cookie recipes in her repertoire, each one just as tasty as the last.  I’ve made MANY of Pam’s cookie recipes.  This one is a particular favorite.  The brown sugar adds a little “je ne sais quoi” to their crunch.  My eldest son, now 12, set out to make these last weekend, unsupervised.  I vowed not to intervene except in the event of blood loss or fire.   Given their relative simplicity and his superior kitchen skills, he had no trouble knocking these out without suffering lacerations or requiring fire retardant.  We delivered a few of the precious goodies to a dear friend, currently recovering from pneumonia.  Consuming two of these moved his recovery ahead two days.  Really.  No lie.  Curative cookie power, I swear by it.

Brown Sugar Shortbread Cookies (2 dozen)

Shortbread:

  • 1 cup butter, softened
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

Chocolate topping:

  • 1 tablespoon butter
  • 1 cup chocolate chips

I like these cookies way too much.

Preheat oven to 325 degrees.

In the bowl of an electric mixer cream together the butter and sugar.  Add the vanilla and then the flour.  Mix thoroughly.  Shape tablespoons of cookie dough first into balls, and then using your fingers shape the dough into rectangles two inches long and one inch wide.  Place on an ungreased cookie sheet.  Bake for 17-19 minutes until the cookies are a light golden brown.  Transfer to a flat surface and allow to cool.

While the cookies are cooling make the chocolate topping.  In a double boiler melt the chocolate chips with the butter.  Using a rubber spatula spread chocolate on the cookies.  We covered just one half of each cookie.  More than that seemed too decadent.  I leave the quantity of chocolate coating up to your discretion.  Chill the completed cookies in the fridge to set the chocolate.  We kept ours in the fridge after we made them.  If you store them at room temp the chocolate will soften.

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