Christmas-Spiced Brown Sugar Shortbread
- 1 cup butter, softened
- ½ cup brown sugar, packed
- ¼ tsp. salt
- 1½ tsp. cinnamon
- ½ tsp. ginger
- ¼ tsp. nutmeg
- 2 cups all-purpose flour
Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
In the bowl of a stand electric mixer fitted with the paddle attachment, cream the butter and brown sugar until fluffy. Add the salt and spices and mix until well combined, scraping down the sides of the bowl when necessary. Add the flour and beat until a uniform ball forms.
Roll the dough out between two pieces of waxed (or parchment) paper until ¼ inch thick. Refrigerate for about 15 minutes to help with clean cutting. Once chilled, cut the dough into rectangles and place on baking sheets, leaving enough room to spread. Prick each cookie a few times with a fork (I used a mini appetizer fork) if desired.
Bake for 15-20 minutes, or until lightly golden. They won’t be completely firm yet, they firm up when cooling.