Eleanor Rycraft's

Brown Sugar Shortbread

Another way to make shortbread – with brown sugar instead of granulated

sugar. Delicious and beautiful when stamped with Rycraft cookie stamps.

1 or more Rycraft cookie stamps

1 cup butter or margarine

3/4 cup brown sugar

2 1/4 cups unsifted flour

Cream butter and sugar thoroughly.

Add unsifted flour. Beat at low speed until combined and well mixed.

Form 1″ balls. Place 2″ apart on an ungreased cookie sheet.

Stamp with cookie stamp and bake at 350ºF for 10-12 minutes.

SEARCH BOX: Type in a word and wait a few seconds to see what items come up (do not hit return), then you can move your mouse down

into the list shown below the box and choose one of them by clicking on it. NOTE: Do not use the back button on your browser to do

another search (it causes it to freeze) — just scroll down to the bottom of the page and use the search box again.