SortaCrunchy Bits and Pieces

brown sugar shortbread recipe

SO easy!  SO delicious!  Perfect pairing with coffee, hot cider, mulled wine, or any seasonal delight.  I’m making these for a Christmas party tonight and thought I would share:

Brown Sugar Shortbread
from Judith Sutton’s “Sweet Gratitude - bake a thank-you for the important people in your life”

1/2 lb (2 sticks) unsalted butter at room temp (NO substitutions or it isn’t shortbread!)
1/3 c. granulated sugar
1/3 c. packed brown sugar
1 t. pure vanilla extract
1/8 t. salt
2 c. unbleached all-purpose flour

1. Put a rack in the middle of the oven and preheat to 325.

2. In a large bowl, beat butter and both sugars with an electric mixer on medium speed until thoroughly blended - about one minute. Scrape down sides of bowl. Beat in vanilla, then beat in salt. On low speed, add the flour in two additions, beating just until incorporated.

3. Turn the dough out into an ungreased 9x13 baking pan and, with your fingertips or a sturdy rubber spatula, gently press it evenly over the bottom of the pan. Bake for 50 to 55 minutes, or until the shortbread is golden brown (edges will be slightly darker). Do not underbake. Let cool in pan on wire rack for 5 to 10 minutes.

4. With a sharp heavy knife, cut the shortbread, still in the pan, into 36 rectangles. Let cool completely before removing shortbread from pan. Keeps in airtight container up to 5 days.