These delightful cookies are a twist on traditional shortbread, featuring a rich brown sugar flavor and a buttery, crumbly texture.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream the butter and brown sugar together until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Gradually add the flour and salt to the butter mixture, stirring until a dough forms.
Mix just until combined to avoid overworking the dough.
Turn the dough onto a lightly floured surface and roll it out to about 1/3 inch thickness.
Lightly flour the rolling pin to prevent sticking.
Cut the dough into 2x1 inch strips and place them on the prepared baking sheet.
Use a ruler for precise measurements if desired.
Prick each cookie with a fork to create a decorative pattern.
This step also helps the cookies bake evenly.
Bake in the preheated oven for 25 minutes or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies firm up.
Serve the cookies as a delightful treat with your favorite beverage.
Store leftovers in an airtight container to maintain freshness.
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