Brown sugar gives shortbread an added richness that can be a nice change from traditional white sugar shortbread. We like finishing these holiday cookies with granulated sugar crystals to make them sparkle.

Yield: Makes 4 dozen.



  • 2 cups all-purpose flour
  • 1/2 cup quick-cooking rolled oats
  • 1 cup salted butter, softened
  • 1/2 cup packed golden brown sugar
  • 1 tsp maple extract or vanilla
  • 1/3 cup golden granulated sugar crystals
  • 1 large egg, lightly beaten


  1. Combine flour and oats in a bowl. In a separate bowl, use medium speed of an electric mixer and beat together butter, brown sugar and maple extract until fluffy. Add flour mixture and beat just until dough comes together.
  2. Gather dough into a ball; flatten into a disc shape.
  3. Wrap disc with plastic wrap and refrigerate for 1 hour before rolling out.
  4. Divide dough in half. On a lightly floured surface, roll out each half 1/4 inch thick. Using a 2 inch round cookie cutter, cut each half into rounds.
  5. Place rounds on cookie sheets. Cover and refrigerate for 30 minutes or until firm enough to handle.
  6. Preheat oven to 325°F.
  7. Remove cookie sheets from refrigerator and uncover cookies.
  8. Place sugar crystals in a shallow bowl. Working with one cookie at a time, brush top with some beaten egg and place cookie, top side down, into sugar crystals, pressing lightly so that sugar crystals adhere.
  9. Place cookies, sugar side up, 1 inch apart on ungreased cookie sheets.
  10. Bake until cookies are lightly browned, about 14 - 16 minutes.
  11. Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks.
  12. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per cookie:

72 calories, 4 g fat, 0.8 g protein, 8.1 g carbohydrate, 0.2 g fibre, 30 mg sodium