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
Preparation
Step 1
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.