Lee's Butterscotch Shortbread
Recipe adapted from Lee Schiring and an ancient Jane Austen Society of Puget Sound Newsletter
yields: 2-4 dozen, depending on size
keeps: 3 weeks or longer, in an airtight tin
The only slightly tricky bit to these is judging doneness, as the dough is already brown from the sugar. There's quite a time range given, below, as I'm terribly uneven in rolling my dough. A few tips, then, to aid: note the sight and scent cues below to determine doneness. Also, note that the oven temp is unusually low, giving you more wiggle room than most cookies—if in doubt, give them a few more minutes. Finally, these biscuits are best slightly overdone than underdone: the end result should be crisp, not yielding. And if, after cooling, they're still tender in the center, a return to the oven (5-10 minutes) will correct that, spit-spot.
1 cup salted butter
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 teaspoon salt
1 teaspoon vanilla
2 1/4 cups unbleached, all-purpose flour
Heat oven to 300°. Cream butter, both sugars and salt, then add vanilla to combine. Scrape sides, then add flour, mixing just to combine.
Dust a clean surface lightly with flour, and roll dough 1/4" thick. Cut with desired cutters, and place on parchment-lined baking sheets, 1/2" apart (these cookies spread very little).
Bake 20-30 minutes, until cookies are fragrant, edges and bottoms are slightly darkened, and tops have lost their glossy look and taken on a matte finish. Cool cookies on sheet 15-20 minutes, then remove to rack to finish cooling. Cookies will firm up while cooking, and not be fully crisp until an hour or so after baking.
Recipe found @ remedialeating with lots of photos of children rolling and cutting these delightful cookies.