Brown Sugar Shortbread

Four ingredients and four easy steps yield sixteen buttery cookie wedges! MORE+ LESS-

By Betty Crocker Kitchens

May 4, 2005

cup (2 sticks) I Can't Believe It's Not Butter!® spread

3/4

cup packed brown sugar

cups Gold Medal™ all-purpose flour

1/3

cup semisweet chocolate chips, melted

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1

Heat oven to 325°F. Grease 9-inch round pan.
2

Beat spread and brown sugar in large bowl with electric mixer on medium speed 5 minutes. Beat in flour on low speed or with spoon. Spread evenly in pan. Partially cut surface into 16 wedges.
3

Bake 40 to 45 minutes or until golden. Cool in pan 20 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
4

Pour melted chocolate into small plastic food-storage bag. Twist bag to seal; cut tiny corner off bag and drizzle chocolate over shortbread. Cut into 16 wedges.