Brown Sugar Shortbread
- Course: Dessert
- Features: Holiday (Christmas), Make-Ahead Recipes
Summary:
This is a simple and consistently delicious shortbread recipe.
MAKE AHEAD: The shortbread can be stored in an airtight container for up to 5 days.
Makes 3 dozen cookies
Ingredients:
- 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 teaspoon salt
- 2 cups flour
Directions:
Position an oven rack in the middle of the oven; preheat to 325 degrees. 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 1 minute, just until blended. Scrape down the sides of the bowl, then add the vanilla extract and salt. Add the flour in 2 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 5 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.
Recipe Source:
Adapted from "Sweet Gratitude," by Judith Sutton (Artisan, 2005).
E-mail the Food Section with recipe questions.
(Jonathan Ernst for The Washington Post)
