Stamped Cookies #41 - Vanilla Brown Sugar Shortbread from Salted Sugared Spiced

Stamped Cookies #41: Vanilla Brown Sugar Shortbread - made dough July 4, 2024 from Salted Sugared Spiced 

1 cup (8 ounces) unsalted butter, room temperature

1/2 cup (1100 grams) light brown sugar, packed

1 tablespoon vanilla extract

2 cups (260 grams) all-purpose flour

1/4 teaspoon kosher salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until well combined, 2-3 minutes.
2. Add vanilla and mix to combine.
3. Add flour and salt in two additions, mixing on low speed after each addition until just combined. Do not overbeat.
4. Using a 1 1/4" ice cream scoop, scoop balls of dough. Roll in granulated sugar and use cookie stamp to press each dough ball into 1/4" thickness. Use cookie cutter to cut each stamped cookie for neat edges. Cover and chill or freeze for at least 30 minutes or several hours.
5. When ready to bake, preheat oven to 325 degrees F. Line baking pans with parchment paper.
6. Bake 20-25 minutes or until the edges of the cookies are lightly browned. Let rest on baking sheet for several minutes before transferring to wire rack to cool completely.

It's hard to go wrong with brown sugar shortbread, especially one that can be stamped. This didn't go wrong at all as it delivered in both keeping the stamped impressions reasonably well in baking and tasting delicious.

The dough handled well, although, being summer and we were in the 90s and 100s where I'm at when I made this dough, it did require a bit of chilling in order to work with effectively. I also erred on the side of caution and used my cookie stamps that had larger impressions and not fine, small details. As you can see, that worked out pretty well.

As always, shortbread is the one cookie I recommend baking fully and not underbaking. You want the golden brown caramelization and the snap. Plus the butter and brown sugar flavor come through beautifully. This one's definitely a keeper.