Baking: Brown Sugar Shortbread

brown sugar shortbread

Today is a dear friend of mine’s birthday. Reason enough to start some pre-Christmas baking experiments! I also got Martha’s Holiday Cookie Magazine the other day which provided me with some new cookie inspiration. Baking is good for the soul on many levels. It is one of my absolute favorite things to do with my girls. Picky Princess is a great helper and it’s good quality time. Foodie Baby, who finally has decided to start walking, does laps around the kitchen, throwing herself into the backs of my legs, making us all laugh. Baking = treats for my friends and a tangible way for me to show them I love them. It makes the house smell delicious. The result is usually beautiful, and if not beautiful, then delicious.

Tomorrow it is supposed to snow, dramatically, and be super cold for the rest of the week. I love Christmas and I’ll wait until the end of November to get into full swing Christmas mode, but I’m going to enjoy the gentle onset of winter, cuddle my babies in the warm kitchen, bake, give and love.

Happy Birthday Jacqui!

Brown Sugar Shortbread

**this recipe has been (largely) modified from Martha’s recipe for classic shortbread in Holiday Cookies 2010**

makes about 4 dozen small cookies, depending on cookie cutter size

2 cups spelt flour (of course you can use white)

1 tsp salt

1 cup butter, room temperature

1/4 cup confectioners sugar

1/2 cup brown sugar

1/2 bag of dark chocolate chips


In a large bowl, whisk together flour and salt, set aside. Beat butter until light and fluffy, about 3 minutes. Add sugars and beat 2 more minutes, scraping down bowl as needed. Add in flour and stir until just combined. Separate dough into two disks, wrap in plastic and chill 20 mins. Roll out dough to 1/4 inch thickness on a lightly floured surface. Cut out small hearts(or whatever shape you like) and place on parchment lined baking sheets. Chill hearts while you preheat the oven to 300. Bake for about 15 minutes, until edges are turning slightly golden. Allow to cool completely. Melt chocolate chips in a bowl in the microwave, or over a double boiler. Dip cooled cookies into chocolate and place on wax paper until chocolate is set. You can speed up the setting by putting cookies in the freezer. Enjoy!