Hi, Mary. You can indeed replace the confectioner's sugar with toasted sugar our Shortbread recipe and end up with a lovely result (as along as there aren't any clumps in your sugar). I sifted my toasted sugar before using it to make shortbread and the results were delicious. Make a 1:1 swap by weight; use 113g or a generous 1/2 cup of toasted sugar. You can also replace the light brown sugar in our Irish Cream Shortbread recipe, using 1/2 cup (99g). Happy baking!

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