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.
Servings: 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 teaspoon salt
- 2 cups flour
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.
Adapted from "Sweet Gratitude," by Judith Sutton (Artisan, 2005).
Tested by Lois Baron.
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