Brown Sugar Shortbread Cookies

Brown Sugar Shortbread Cookies incorporate a tasty twist on a classic recipe. I have made them a few times before, and they always turn out quite good. The recipe is quite simple, and quick and easy to do. Basically, it takes a basic shortbread recipe and uses brown sugar instead of the usual white sugar or confectioners' sugar. Real butter is an absolute must, as is pure vanilla extract, and white flour.
They are baked at 325◦F for about 20 minutes, to give them their characteristic texture. This recipe can be formed into balls, logs, slices, or cut-out shapes. Like most shortbread cookies, they don't spread or rise much when baking, so you need to make them the exact thickness you would like, and you can fit a lot onto one baking sheet at once. 

This is the variation of brown sugar shortbread cookies my mother made. She rolled the dough into small balls, then made the pattern in them by pressing the bottom of a fancy drinking glass into the cookies, which also flattened them a bit. I thought this idea was very clever! This cookies are good alone, especially straight from the oven, but I have also tried them with caramel sauce, melted chocolate, and icing. Sprinkles, nuts, and candy-coated chocolates would work well too. Overall, caramel sauce is my favorite way to enjoy them! They also make great sandwich cookies.