Brown Suga Shortbread Cookies

So apparently I was wrong: shortbread cookies are not always those hard little rectangular cookies. They are usually soft and chewy?! I was unaware of this, which was apparent when I kept putting the pan back in the oven so the cookies would harden up.. wooops. They turned out just fine though. Crisis avoided. Phewwww.

I made these up in Grand Marais, not sure what inspired me. I probably was craving one of those little hard rectangular cookies. I ended up with a soft, chewy, wedge of goodness. I must admit this was not a bad mistake.

Brown Suga Shortbread Cookies
(with a twist by Sarah)

Ingredients:
1 teaspoon unsalted butter, softened (2 sticks)
1 cup packed light brown suga
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup crasins (twist part 1)
1/2 cup chopped walnuts (twist part 2)
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar

Directions:
1. Preheat the oven to 325 degrees F
2. Lightly grease a 9-inch round pan and set aside
3. In a large bowl cream the butter with an electric mixer
4. Add the brown suga and beat until light
5. Add the flour, salt, crasins, and walnuts. Mix just until incorporated, careful do not over mix
6. Press the dough into the bottom of the prepared pan
7. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines (piercing the dough allows the trapped air to escape while baking, Mom informed me of this.. probably wouldn't have done it if I hadn't asked her and found out why!)
8. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough
9. Cut into 12 wedges before baking
10. Bake until set and pale golden brown, 30 to 40 minutes (note: it will still be fairly soft - do not keep putting it back in the oven thinking it will become a hard cookie. They won't!)
11. Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature (like any sweet actually stay in the house for 3 days)


I think it is kinda hard to tell from the photo above, but these shortbread cookies are fairly thick. The consistency is almost like a cookie bar. I think the addition of the crasins and walnuts made it delicious, however you can really add anything you want to them. Well, anything within reason that is!