- 1 c
- feshly packed brown sugar
- 4 c
- sifted flour
- 1 lb
- real butter
Set out 2 large cookie sheets
Lay butter out to soften
Cut 2 large pieces of parchment and have ready to place on the counter
Press the brown sugar through a sieve into the bowl with flour. This will remove lumps.
Blend thoroughly with whisk or wooden spoon.
Lightly flour the parchment paper and turn dough out on to it.
Lay another piece of slightly floured parchment paper over the top of the dough.
Gently press with hands to smooth out the dough into a rectangle about 1/4 to 1/2" thick.
Note: If desired, for easier handling, you can put dough in fridge to chill for about 30 minutes before turning out onto paper.
Lay each piece on a cookie sheet about 1" apart.
Remove pans from oven and leave cookies on cookie sheets for about 5-10 minutes to cool and firm up.
You can then transfer them to cooling rack. Allow to cool completely before placing in a storage container.