The trouble with shortbread is that it’s often over-baked and over-rolled with flour, making what should be a tender and tasty cookie into a flour bomb. This recipe, adapted from Fanny Farmer, avoids that problem.

2 sticks unsalted butter, softened
Confectioner’s sugar for rolling out the dough
1/2 cup brown sugar
2 cups flour
1/4 teaspoon salt

Preheat oven to 300 degrees Fahrenheit and get out some cookie sheets. In a large mixing bowl, beat the butter until smooth and creamy. Add brown sugar and beat well. In a separate bowl, stir and toss together flour and salt. Beat flour into the butter-sugar mixture, just until completely mixed.

Lightly sprinkle confectioner’s sugar on your rolling surface. Roll dough to half-inch thickness. Cut out rounds with a two-inch round or square cutter. (Dip the cutter in confectioner’s sugar if it sticks to dough.) Place cookies one inch apart on ungreased sheets. Prick each cookie three times with a fork. If necessary, use a pastry brush to wipe away excess sugar on the cookies and cookie sheets.

Bake for about 25 minutes or until barely colored around the edges. Don’t overbake! Remove from sheets and cool on rack. Note that baking time will depend on your cookie sheets. Twenty-five minutes is about right for single-layer aluminum sheets or pizza stones. If you use AirBake sheets, it will take longer, so check the cookies every few minutes past the 25-minute mark.

There is an even easier way to make these cookies. Email me (valeriejhurley@yahoo.com) if you are interested in the method, which was developed by my friend Elizabeth Lyness.