Brown Sugar Walnut Shortbread
*recipe adapted from Lottie + Doof
1 lb (2 cups) plus 2 tablespoons unsalted butter, softened
1 1/8 cup brown sugar
2/3 cup white sugar
2 eggs, room temperature
1 tablespoons pure vanilla extract
3 cup all purpose flour
1 1/3 cup spelt flour
1 teaspoon sea salt
1 1/2 cups coarsely chopped walnuts (optional)
Prepare a cookie sheet by lining with parchment paper. Allow a two-inch overhang on the long sides of the pan to help release the shortbread later after they have been baked.
Cream butter and sugars in a stand mixer with the paddle attachment until light and fluffy. Add eggs and vanilla until combined, then mix in dry ingredients. Combine completely.
Spread dough evenly on to prepared cookie sheet, spreading smooth and level (aprox 1/2 inch thick). Sprinkle with granulated sugar and bake at 325° until golden brown, about 35 to 45 minutes.
Let cool completely before using a sharp knife to cut into squares.
These keep well at room temperature for at least a week!
***This recipe makes a lot of cookies. Depending on how you cut them, anywhere from 3-5 dozen.
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