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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?