Brown Sugar Shortbread

Step 1

Whisk the flour and salt together in a medium bowl.

Step 2

In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and dark brown sugar together on medium-high speed until completely smooth and creamy. Add the vanilla and beat until combined.

Step 3

On low speed, slowly add the dry ingredients. Turn the mixer up to high speed and beat until the dough comes together.

Step 4

Turn the dough out onto a floured work surface and, with floured hands, divide into two. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.

Step 5

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.

Step 6

Remove logs from the refrigerator and roll into coarse sugar, if desired. It’s added only for a little crunch! Slice each log into 12 equally thick cookies and place cookies on baking sheets about 2 inches apart. Bake the cookies for 12-14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.

Step 7

Cookies will stay fresh covered at room temperature or in the refrigerator for 1 week.