Brown Sugar Walnut Shortbread

by Cate on October 29, 2004

These delicious shortbread pieces would make wonderful gifts. They’ll keep up to a week (if they last that long!) in a tightly covered container or up to 3 months frozen.

3/4 cup butter (1-1/2 sticks), cut into pieces and softened
1/3 cup packed brown sugar
3 tablespoons granulated sugar, and extra for sprinkling
1 teaspoon vanilla extract
1 tablespoon honey
1-3/4 cups all purpose flour
1/4 cup chopped walnuts

Preheat oven to 350. In large bowl, with mixer at medium-low speed, beat butter, brown and granulated sugars, honey and vanilla until creamy. Reduce speed to low and beat in flour until blended (dough will be crumbly). With wooden spoon, stir dough until it holds together. Divide dough in half. With hand, pat each dough half evenly onto bottom of two greased 8-inch round cake pans. Sprinkle with a little bit of granulated sugar, then the chopped walnuts, press lightly. Bake until lightly browned around edges and firm in center, 23-25 minutes (watch carefully after the 20 minute mark!). Let cool, then cut each round into 12 wedges.

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