These look incredible! I adore shortbread: chocolate, peppermint, or plain but I’ve never had brown sugar shortbread. I’m thinking of this recipe for our SPCA Bake Sale in 2 weeks. Sounds like I may have to finally break down and buy that food scale…
Oh how fab! Two of my favorite flavors–brown sugar and walnuts–in my favorite kind of cookie. What could be better? Interesting about the bread flour, as I’ve always used a combination of regular all-purpose and rice flour. Looking forward to the next 11 days!
They look superb!
During the holidays I always bake cookies with my 6 year old daughter and bring them to all our friends, neighbors and the inhabitants of a nursing home where my father lives, as a seasons greating. So I just found my recipe-encyclopedia for this year!! Thanks very much!
thank you for this beautiful site!
i just found you and i look forward to your writings and recipes. perhaps i’ll even (gasp!) bake a little here and there – i’m really more of a cook, but who could resist those cookies?
brown sugar (“butterscotch”) shortbread is one of my all-time favorites, a cookie I’ve been baking for 15+ years. I rely on a cut-out version, but this sounds fantastic. I do think the low cooking temperature is a key — helps the sugar and butter to caramelize into unbelievable deliciousness. Never would have thought to use bread flour, though … intriguing. Thanks for the post! Molly
I’m hooked on this site after seeing the initial cookie offering, a shortbread; I’ve been looking for the definitive shortbread recipe for some time, perhaps this it it. For those of us who can’t splurge on a food scale, are there general rules for translating dry measurements from weight to the more traditional volume (or could someone offer those needed for this recipe)?
I actually found you through Heidi’s site, which I dearly love. I can’t wait to try all your cookies, and some other things I see that look wonderful! I’m so glad I found you…..I must say thank you to Heidi!
Wow I can’t wait for all the cookies recipes! Since I was a little girl, me and my mum have spent the weeks before Christmas in baking frenzy and we were always on the hunt for new recipes. I never quite got shortbread right, can’t wait to give this a try! I just love the smell of cookies. Unfortunately this year no baking for me, as I currently have no oven… But I have added this on top of my ‘to do’ list – thanks!
Hi Christine, I wouldn’t do that. I think it will be difficult to cut through the dough with a cookie cutter. It is pretty dense and full of walnuts so the shapes will not be crisp and clean. Also, you would lose a lot of cookie. For me these work best as these sort of rustic squares. If you do give it a try, let us all know how it works out. Thanks!
I made these this evening exactly as the recipe directed. YUM! I removed them uncut using the parchment and used my pizza cutter. That worked very well. Mine were a little softer than shortbread but expect them to dry a little if they are around that long.
I used my Weight Watchers scale since I don’t have a regular kitchen scale.
Great variation on shortbread.
I’m pretty sure homemade is the only way to go with shortbread – it’s got to be warm and tender to be really GOOD. That’s just my opinion, but then I’m a girl that flat out refuses to eat most hard cookies. That being said, I love these, and the 12 Days of Cookies concept.
These were sort of quietly wonderful with regular walnuts, but even better with black walnuts. Only a third of the walnuts I used were the black kind, but that’s enough to give a powerful scent to the cookies. I was a bit confused by the directions for quarter and half sheet pans, but obviously I loved them. Thank you for these great cookies!
These are in the oven right now! The dough tastes fabulous, and I cannot wait to taste them. I had to make my own brown sugar because I was out, but I’m sure that;ll just amplify the flavors even more. Sooo excited for these to be done!
I made these but substituted the walnuts with 2/3 cup finely chopped candied ginger plus 1 tsp of ground ginger. They came out amazing!! I served with chopped strawberries, honey-vanilla greek yogurt and a sprinkle of fresh mint for the 4th. Amazing!!!