Shortbread is one of those things that somehow, I all too easily overlook when I am rifling through recipes or piles of cookies. Visually, it is not all that exciting. There are no glimmering, contrasting, or contouring characteristics that shortbread really embodies. Unless of course you are using a mold and making cookies–but otherwise, it comes in a fairly simple and straightforward hunk. It is also sort of colorless, like a lot of food can become deep in the winter. It’s those days when you’ve realized everything you’ve eaten has in one form or another been a shade of brown, that you feel most desperately the need for warmer days!

But something about this recipe caught my attention–the use of brown sugar. Brown sugar (although it is brown, the color I try to avoid most in the heart of winter, especially when it comes to my palate,) brings another level of warmth and fullness to baking that I love paired with a sensuous vanilla. This shortbread had lots of both, so I thought, what the heck I’ll give it a go.

I have to admit, while making it, the four sticks of butter it took actually made me wince. But that didn’t deter me from stopping–oh no. These shortbreads came out of the oven like perfect little golden vessels of aromatic goodness. I cut them up, stacked them, arranged them on cutting boards and plates and finally sent them off as gifts to family and friends (Noel Bakerina inspired, of course). The two hunks I saved I have been whittling away at since they appeared, getting smaller in smaller in their Tupperware home. As their baker, I know what went into them–this is the only reason they have lasted as long as they have–because other wise, they’d be ancient history.

This shortbread is soft, chewy almost, but still holds its distinctive shortbread texture. When you bite into one of these, you just feel loved, decadent and loved–like you might have felt when you and your first boyfriend were comfortable enough to hold hands while walking around in public. A little sassy, a little different, but undeniably classic.

Noel Bakerina, the character I’ve created as the knower/goddess/overseer-of-all-things-baked, has been and adventure in and of itself. Noel has made it easier for me to get out of myself. She has inspired me to not only to be more generous with my love, but reminds me that it’s the simple things in my day that are remarkable. The smell of fresh bread, warm buttery vanilla, or spices, the actual warmth from my oven, and the music from my favorite pandora station–that’s been my reality lately. And when I get steamed over the economy, not having a regular job, insert-anxiety-laden-thoughts-here_______, I just think back to what I do have–cliche and all–and I realize that I am happy.

Brown Sugar Walnut Shortbread via Lottie + Doof via Avery Wittkamp
I think this works best in two quarter sheet pans because it allows for more even cooking in home ovens. It also will work in one half sheet pan, just make sure you monitor it carefully so it doesn’t burn on the edges or bottom.

4 sticks (1 pound) plus 2 tablespoons unsalted butter, softened
9 ounces light brown sugar
5 ounces white sugar
2 eggs, room temperature
1 tablespoons pure vanilla extract
1 pound 3 ounces organic King Arthur bread flour
1 teaspoon kosher salt
1 1/2 cups coarsely chopped walnuts

Prepare a half sheet tray, or two quarter sheet trays, by buttering and 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.

Divide dough evenly into prepared sheet trays, spreading smooth and level. 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!

Cheers!