Brown-sugar shortbread cookie bars



24 cookies

Brown-sugar shortbread cookie bars

Andreas Trauttmansdorff


  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp instant coffee granules , or 1/2 tsp ground cinnamon (optional)
  • 1 cup unsalted butter , at room temperature
  • 1/2 cup packed brown sugar
  • icing sugar


  • PLACE flour and salt in a medium-size bowl. Place coffee granules in a small plastic bag. Using a rolling pin, crush coffee granules until finely ground. Measure out 1 tsp (5 mL) and stir into flour. In a large bowl, using a wooden spoon, beat butter with sugar until evenly mixed. Gradually stir in flour mixture just until mixed. Divide dough into 2 portions, then form into small logs. Dough will be too soft to roll out. To firm up, cover and refrigerate up to 30 minutes before rolling.
  • WHEN ready to bake, preheat oven to 275F (140C). Line a baking sheet with parchment paper or spray with oil. For easy rolling, place a log between 2 sheets of waxed paper. Roll into a 9×6-inch (23×15-cm) rectangle. Trim edges to make them straight. With longer edge facing you, cut in half horizontally, then cut each half into thick strips about 1 1/2 inches (3.5 cm) wide.
  • PLACE strips on baking sheet. Bake in centre of preheated oven until cookies are firm to the touch, 25 to 30 minutes. Cool on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 1 month. Sprinkle with icing sugar just before serving.
  • Decorating tip: To create an icing-sugar star pattern, place a few tiny star-shaped confetti on one cookie. Sift icing sugar overtop, then carefully remove confetti. Repeat with remaining cookies.

Cookie decorating: How to use royal icing

Nutrition (per serving)

  • Calories
  • 123,
  • Protein
  • 1.2 g,
  • Carbohydrates
  • 12.4 g,
  • Fat
  • 7.8 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 27 mg.
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