Ingredients
Scale
- 4 sticks (1 pound plus 2 tablespoons) unsalted butter, softened
- 9 ounces light brown sugar
- 5 ounces white sugar
- 2 eggs, at room temperature
- 1 tablespoons pure vanilla extract
- 1 pound + 3 ounces organic King Arthur bread flour
- 1 teaspoon kosher salt
- 1 ½ cups coarsely chopped walnuts (optional)
Instructions
- Prepare a half sheet tray, or two quarter sheet trays, by buttering and lining with parchment paper. Allow a two-inch overhang on the long sides of the pan to help release the shortbread later after they have been baked.
- Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.
- Divide dough evenly into prepared sheet trays, spreading smooth and level. The dough is sticky, so I found it easier to work with by keeping my hands wet while pressing the dough into the pan. Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.
- Let cool completely before using a sharp knife to cut into squares. These keep well at room temperature for at least a week!
Keywords: shortbread, brown sugar, dessert, cookies, breakfast