Brown Sugar Shortbread
This is a simple and consistently delicious shortbread recipe.
Makes 36 cookies
8 ounces (2 sticks) unsalted butter, at room temperature 1⁄3 cup sugar 1⁄3 cup packed light brown sugar 1 teaspoon vanilla extract
1⁄8 tsp salt
2 cups flour
Make ahead: The shortbread can be stored in an airtight container for up to five days.
Position an oven rack in the middle of the oven; preheat to 325 F. Have an ungreased 9-by-13-inch baking pan at hand.
Combine the butter and both sugars in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for about one minute, just until blended. Scrape down the sides of the bowl, then add the vanilla extract and salt. Add the flour in two additions, beating just until incorporated.
Use your fingers or a sturdy rubber spatula to press the dough evenly over the bottom of the pan. Bake for about 40 minutes or until the shortbread is golden brown; start checking at 35 minutes. it will look darker than regular shortbread. The edges will be slightly darker; do not underbake. Transfer the pan to a wire rack; let cool in the pan for five to 10 minutes.
Use a sharp, thin-bladed knife to cut the shortbread, still in the pan, into 36 rectangles. Let cool completely in the pan before serving or storing.
Adapted from “Sweet Gratitude” by Judith Sutton (Artisan, 2005)