This basic shortbread recipe is a family recipe that our daughter Andrea loves. It lends itself well to cookie cutters, so it’s perfect for Christmas and other special occasions … as well as for River Run guests, of course!
Brown Sugar Shortbread
1 cup salted butter, softened
¾ cup light brown sugar, packed
2 tsp pure vanilla extract
2 cups all-purpose flour
Preheat oven to 325ºF.
In a large mixing bowl, cream butter and sugar with an electric mixer at medium speed. Scrape down sides of bowl. Add vanilla and flour, blend thoroughly on low speed.
Roll dough and cut into shapes. Place on ungreased cookie sheet.
Bake 17-19 minutes or until cookies spread and turn light golden brown.
Remove to baking rack to cool. Decorate with icing, sprinkles, etc. if desired.
Enjoy! To set up your own Romantic Getaway, check out our availability calendar
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