Happy Monday! I really enjoy a little something sweet for breakfast with my coffee- especially during the fall and winter months. It feels like a special seasonal treat! It doesn’t have to be much, it doesn’t have to be heavy, just a little something to complement my coffee, put a pep in my step, and start the day on a pleasant note. To kick off the week, I thought it would be fun to share one of the easiest recipes I’ve been making as of late. This simple brown sugar shortbread comes from one of the new cookbooks in the Tuesday Made shop, Baking by Food52, and only contains three ingredients (you probably have in your pantry). Click through or save (and pin) this one for later! It’s a delicious, fast, and beautiful sweet treat I really enjoy… especially a little sliver for breakfast with coffee or afternoon espresso.
Experimenting, baking, and cooking in our kitchen is one of my favorite things to do. I also really enjoy photographing food and testing recipes from new books. It’s a different way to be creative! Did you know I used to style and shoot food at my first design job? It feels like I’m kind of getting back to my roots when I tackle posts like this one. Anyway, it’s fun every once in awhile! I know you’re mostly here for interiors, but I hope these recipe posts that are few & far between, also bring you joy.
Check out my new cookbook easel… that’s another addition I just added to the shop! I love the notched corners. Ok, let’s get to the recipe!
This recipe couldn’t get any easier, and these are three ingredients I always keep on hand. I did modify the recipe by adding a splash of my Tahitian vanilla, but it’s really not necessary. The brown sugar caramelizes in a really delicious way that adds a surprising amount of flavor!
Easy Brown Sugar Shortbread
- 1/2 cup salted butter at room temperature
- 1/4 cup light brown sugar packed
- 1 1/3 cup all-purpose flour
- Using an electric mixer, beat the butter and brown sugar until fluffy and pale. Add the flour gradually and mix just until incorporated.
- Grease an 8-inch cake pan and transfer the dough (it will be a bit crumbly), pressing it into an even layer with your fingers- or the bottom of a flat cup or dish.
- Prick the dough surface evenly, using a fork, then score the dough into 16 triangles using a very sharp knife.
- Cover with plastic wrap and refrigerate for at least 20 minutes.
- Preheat the oven to 325 degrees Farenheit.
- Bake for about 25-30 minutes, until the dough is a very light golden brown and the surface looks dry. Watch carefully so it doesn't overbake!
- Remove from the oven and immediately cut the shortbread using a sharp knife, along the scored lines. Allow it to cool completely in the pan before separating the pieces.
- The shortbread will keep in an airtight container for several days. Enjoy!
Do you also enjoy a little something sweet with your coffee or espresso? Do you usually eat or skip breakfast? Are you also a fan of playing in the kitchen? My baking habits always increase this time of year, and I’m not mad about it. Let me know if you give the recipe a try! I’d also love any of your favorite easy go-to recipes.
PeggiSeptember 27, 2021 at 4:55 am
Good morning! I hope you had an amazing weekend. I definitely love a sweet treat with my coffee, and shortbread of any kind is a favorite. My Pinterest cookie board has an entire section dedicated to them; they are so versatile, crunchy and scrumptious! These are totally getting pinned-I’m a superfan of anything with molasses notes. Cooking, baking and experimenting in the kitchen is the best! Probably one of my top 3 activities. You know what’s not the best? My food photography! That’s a skill that I could really improve. I’m not a bit surprised that you once styled food professionally; your images are always so perfect. Speaking of perfect, that new cookbook easel is dreamy! And Food 52 has consistently great recipes, so I bet that book is wonderful. What a fab gift pair! I was already considering a cake this week, now you’ve got me adding cookies to my list. There will be no sad faces in this house.🤣 Here’s to a delicious last week of September! 💜
SarahSeptember 28, 2021 at 9:09 am
We had so much fun in Zion! Surprisingly, that was our first time in the park. We’ve done lots of National Parks, and pretty much all of the Utah parks, so it was fun to explore something new. How did I miss your shortbread Pinterest board?! I agree that cooking & baking in the kitchen and creating delicious things to eat also ranks in my top activities. What’s not to love? I just like playing with with food & styling, so I think that’s why food photography is so much fun- it combines two of my favorite things. It’s just another way to get creative in the kitchen once a recipe comes out of the oven. Part of my visual design thesis in art school was creating a cookbook with family recipes. I’m always amazed at your cakes, Peggi! They look stunning and you could’ve fooled me, because I thought your photos wlooked perfect. What kind of cake are you making this week? Oh how I wish I lived closer, so I could sample or taste test. Ha! Here’s to a great last week of September :) xo
StacySeptember 27, 2021 at 8:10 am
For some reason it feels really boring to choose shortbread when someone asks what my favorite cookie is, but good shortbread is SO good! I can’t believe I’ve never made it with brown sugar before, so I will be trying this recipe ASAP…in between all of the recipe testing I’ve been doing for Thanksgiving 🙃I love to play in the kitchen, and even though most of my family holiday recipes will be staying, I do try to have some fun with one or two new desserts every year. Thanks so much for sharing!
SarahSeptember 28, 2021 at 9:01 am
Haha!! I don’t know why it gets a boring rep. Maybe because it’s so simple? I love it, too! I really enjoyed this easy recipe and the brown sugar does add a nice flavor. How exciting that you’ve already started testing for Thanksgiving! That sounds really fun… I need to make time for that. I’m always the one who makes the desserts, so I can relate to experimenting with those recipes. I’ve always had a sweet tooth. Ha! I hope your week is going well so far, Stacy!
LaurenSeptember 27, 2021 at 8:14 am
Good morning and happy Monday! I do enjoy a sweet treat with my coffee, but only this time of year when the cool crisp morning air pairs perfectly with the warmth of delicious treat. This recipe is right up my alley: quick, easy, and few ingredients! I’m definitely going to give it a try. All of your recipes look scrumptious in photographs-it makes perfect sense that you used to do that. I’m in love with the new recipe book stand- all of the ones you carry in the shop are perfect. You’re adding amazing gifting items for the season and I’m not mad about it! I hope your weekend was lovely-ours was the perfect celebration of the little man, and the past few days we’ve had our cool mornings back, with high 70’s-80’s in the afternoons. It’s finally fall in California! Cheers to a fantastic fall week ahead! Xo
SarahSeptember 28, 2021 at 8:58 am
I hope you had an awesome Monday, Lauren! I was playing catch up yesterday after being gone all weekend, and didn’t get around to comments. How was the birthday celebrations?! I hope everyone had a fun time! We had a fun weekend celebrating our friends at their wedding. I’m happy to hear your weather has been awesome, and it’s finally feeling like fall in CA. I feel the same about our weather right now. Yesterday was hot (80s), but the rest of the week is going to be perfect :) You’ll have to let me know if you try the recipe sometime!! xox
Danna FSeptember 27, 2021 at 9:39 am
Looks so delicious! I enjoy shortbread so much. Need to check out the cookbook. Would make a great holiday gift!
We got a couple of days of crisp cool air…so good! Hope your weekend was fantastic. Have a great Monday sweet Sarah!
SarahSeptember 28, 2021 at 8:55 am
Me too, Danna! I especially love it with coffee. I’m so happy to hear you had a couple days of cool air and fall like weather. I hope your week is off to a good start! xo
Nina PaulSeptember 28, 2021 at 3:58 am
I tried this recipe last week for my guests & they loved it. Thanks for sharing this recipe.
SarahSeptember 28, 2021 at 8:53 am
I love hearing that, Nina!