Yield: Yields about 3 dozen 3-inch cookies.
The darker the brown sugar, the deeper the cookies’ flavor. You could use a more exotic brown sugar in this recipe, such as Billington’s dark brown cane sugar from England or light or dark muscovado sugar.
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Very usable recipe. Easy to work with and even modified it a little with some cinnamon and chocolate chips. Didn't even roll it out just patted it out on a sheet of parchment and cut it up into squares. Came out great.
These cookies are delicious & fast & handle well - they have the oatmeal and shortbread taste & texture. This recipe is a keeper. Tks again FC & Carolyn Weil. From a Quebec family cook.
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