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NOLA’s Brown Sugar
cup (2 sticks) unsalted butter, room temperature
cup (packed) golden brown sugar
teaspoon ground cinnamon
oven to 325 degrees F. Lightly butter a 9-inch diameter
electric mixer beat butter in a large bowl until light and fluffy.
sugar and beat well. Using a rubber spatula, mix in flour
overmix). Press dough into prepared pan.
Combine 1 tablespoon sugar and
cinnamon in a small bowl. Sprinkle cinnamon-sugar over dough. Cut into 12
wedges, cutting through
dough. Pierce each wedge several
toothpick. Bake until
shortbread is brown, firm at edges, and
in center, about
1 hour. Cool shortbread completely in pan
on rack. Remove
sides. Recut cookies into wedges.
Laurie Colwin's Classic
Favorite Chocolate Nut Shortbread
Lee Bailey's Pecan Sugar Cookies
Emeril's Sugar Cookies
Emeril's Big Boy Christmas Cookies
Orleans Christmas Cookies
Index - Cookie Recipe Archives
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