12 Days of Christmas Cookies. Day Seven. Brown Sugar Fingers.
These are one of my favorite cookies. I have been making these for a few years. The recipe came from a magazine. I do not have the name the magazine. It is a shortbread cookie and the flavor and texture is alway spot on.
Brown Sugar Fingers
Makes about 16
8 ounces, 2 sticks unsalted butter, room temperature
2 cups all purpose flour
3/4 tsp salt
1/2 cup dark brown sugar (this year I used light brown sugar)
1 tsp vanilla
Preheat oven to 325˚
Sift together flour and salt salt into a small bow. Set aside.
Place butter in bowl of electric mixer fitted with paddle attachment.
Cream until fluffy, 3 to 5 minutes.
Add sugar and continue to beat until very light in color and fluffy, occasionally scraping down the side so the bowl with a spatula, about 2 minutes more.
Add the flour mixture and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and the dough sticks together when squeezed with fingers.
Roll into a rectangle about 1/2 inch thick, and about 5x12 inches long.
Cut into 3/4 inch wide strips.
Using a fork, make a decorative pattern on each piece.
Bake until firm between 25 and 30 minutes.