I wrote the other day about different kinds of shortbread and posted the results from my shortbread recipe. Later, I made (for the first time), my dear friend Jane’s shortbread recipe. The major difference is that Jane’s uses brown sugar rather than powdered sugar. And her recipe makes A LOT of shortbread. I suppose I never noticed how much dough mine makes because I take the easy route and just press the dough into pans to bake as one solid mass and cut it later. She rolls hers out and cuts it using cookie cutters. I took this path with her recipe and found it to be quite time consuming. Worthwhile, yes, but still a time-eating endeavor.

The result: