Those who want to try brown sugar shortbread, I find that there is just a bit too much moisture and so you don't get the crispness of the shortbread, so for the flavor and not as much moisture, i use 1/2 brown 1/2 granulated/white sugar and it comes out just slightly soft shortbread and make sure it goes on a cooling rack after i cut, so the outside is crisp the inside is.... well, just yum! Happy New year to you all. Stay warm with the freezing whipping wind we have up here in New England right now!

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