Title: Brown sugar shortbread cookies
 Categories: Cookies, Desserts
      Yield: 12 Servings
 
      1 c  Unsalted butter; room
           -temperature
      1 c  Packed light brown sugar
      2 c  All-purpose flour
    1/4 ts Salt
      1 tb Sugar
      1 ts Ground cinnamon
 
  Preheat oven to 325 degrees. Lightly butter 9" springform pan. Using
  electric mixer, beat 1 cup butter in larger bowl until light and
  fluffy. Add brown sugar and beat well. Using rubber spatula, mix in
  flour and salt (do not overmix). Press dough into prepared pan.
  Combine sugar and cinnamon in small bowl. Sprinkle cinnamon sugar
  over dough. Cut dough into 12 wedges, using ruler as guide and
  cutting through dough. Pierce each wedge several times with toothpick.
  
  Bake until shortbread is brown, firm at edges and slightly soft in
  center, about 1 hour. Cool shortbread completely in pan on rack.
  Remove pan sides. Recut cookie into wedges.
  
  NOTES : Can be prepared 2 days ahead.  Store in airtight container at
  room temperature. Recipe