Brown Sugar Shortbread Drops

Each night our guests will find an array of homemade sweets on our sideboard in the Dining Room. There may be an Apple Crumb Pie, a Triple Chocolate Cake, Baked Fudge or Apple Crisp. But there are always
We make large batches of cookies, roll into the particular shape and then freeze on half sheet pans. When frozen, the dough goes into freezer bags so that we can use only the number needed.
These are some of our most requested recipes.


1 cup firmly packed brown sugar
1 1/4 cups softened butter
1 teaspoon vanilla
1 egg yolk
2 1/4 cups all purpose flour


Preheat oven to 350.
In a large bowl, beat brown sugar and butter until light and fluffy.
Add vanilla and egg yolk and blend well.
Add flour and stir until the mixture forms a smooth dough.
Drop dough by rounded teaspoonfuls on parchment lined cookie sheets.
Bake at 350 for 10 to 15 minutes or until lightly brownes
**Baking note–Fellow Broad Danielle Hanscomb mentioned to me once that they bake cookies for twenty minutes at 300. This works perfectly for all of our cookies!
Yield: four dozen cookies
The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

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