Recipe: Sugar and Spice Shortbread Sticks with Apple Glaze

SUGAR AND SPICE SHORTBREAD STICKS

FOR THE COOKIES:
3/4 cup firmly packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 3/4 cups all-purpose flour
1 teaspoon apple pie spice, divided use*
FOR THE GLAZE:
1 1/2 cups powdered sugar
1 to 2 tablespoons apple juice (or milk)

TO MAKE THE DOUGH:
In large bowl, combine brown sugar, butter, vanilla and egg; beat until light and fluffy. Add flour and 3/4 teaspoon apple pie spice; mix well. Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate about 1 hour for easier handling.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

On lightly floured surface, roll half of dough at a time to 12x6-inch rectangle. Keep remaining half of dough refrigerated.

Cut dough rectangle lengthwise in half; cut each half into 1-inch-wide sticks. Place sticks 1/2 inch apart on ungreased cookie sheets.

Bake at 350 degrees F for 12 to 15 minutes or until edges are light golden brown. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.

TO MAKE THE GLAZE:
Meanwhile, in small bowl, blend all glaze ingredients until smooth, adding enough apple juice for desired glaze consistency.

Spread glaze on tops of cooled cookies. Let stand until glaze is set before storing.

*In place of 1 teaspoon of apple pie spice, use 1/2 teaspoon of ground cinnamon, 1/8 teaspoon each of ground cloves and allspice, plus a pinch of nutmeg.

KITCHEN TIP:
For well-shaped shortbread sticks, use the flat side of a ruler to straighten the sides of the dough into an even rectangle. Use the ruler as a guide to cut the rectangle neatly in half and to trim the halves into sticks.

Makes 4 dozen cookies
Source: Recipe booklet: Cookies and Bars, Pillsbury Classic Cookbooks, September 2003