Best Brown Sugar Shortbread: A Bordeaux Cookie Look-Alike
from 1 vote
at room temperature
dark brown sugar or light brown sugar
In a large bowl using a hand mixer, or in an electric mixer with a paddle attachment mixing bowl cream butter and brown sugar on high speed until creamy. Add the vanilla extract and mix thoroughly.
Remove the bowl from the stand mixer, if using, and sift the flour and baking powder into the butter mixture.
Return the bowl to the stand mixer and mix the dry ingredients into the butter mixture until well combined. The dough will be quite crumbly.
Add just enough milk until the dough begins to come together. Continue beating until a soft dough forms.
Turn the dough out onto a piece of plastic wrap. Wrap tightly and shape into the log shape of your choice (we like rectangular here), roughly 1 1/2 x 2 1/2 inches.
Refrigerate at least 2 hours and up to overnight.
Preheat oven to 350 F. Line a cookie sheet wtih parchment paper or a silicone baking mat.
Slice the log of dough into 1/4 inch thick slices. Leave plenty of room around the cookies as they will spread.
Bake cookies 10-15 minutes until golden brown. Let the cookies rest on the cookie sheet for 5 minutes, then remove to a wire rack to cool.
These crisp cookies will keep several days in an airtight container.
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