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Brown Sugar Shortbread

Betty Crocker Kitchens
Updated May 4, 2005
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Four ingredients and four easy steps yield sixteen buttery cookie wedges!

Brown Sugar Shortbread

  • Prep Time 10 min
  • Total 1 hr 45 min
  • Servings 16
  • Ingredients 4
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Ingredients

  • 1 cup (2 sticks) I Can't Believe It's Not Butter!® spread
  • 3/4 cup packed brown sugar
  • 2 cups Gold Medal™ all-purpose flour
  • 1/3 cup semisweet chocolate chips, melted
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 325°F. Grease 9-inch round pan.
  • Step 
    2
    Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges.
  • Step 
    3
    Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
  • Step 
    4
    Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.

Nutrition

205 Calories
11 g Total Fat
2 g Protein
24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
205
Calories from Fat
100
Total Fat
11 g
Saturated Fat
3 g
Cholesterol
0mg
Sodium
160 mg
Potassium
70 mg
Total Carbohydrate
24 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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