Shortbread has been a staple served with afternoon tea for hundreds of years. Taste this and join the crowd. Lighter brown sugar will yield a more buttery and less molasses-flavored cookie, or biscuit, as the English would say.

INGREDIENTS | MAKES 24 squares

• ½ cup (1 stick) unsalted butter, softened
• 2 cups dark brown sugar, firmly packed
• 3 eggs
• 1½ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 teaspoons vanilla extract
• 24 walnut halves, or pecan or black walnut halves

1. Preheat the oven to 350°F. Lightly grease a 9″ × 13″ baking pan and set aside.

2. Cream butter and sugar together in a large bowl. Add 1 egg at a time and continue to mix until light and fluffy.

3. Sift flour, baking powder, and salt together. Add to the creamed mixture and combine until smooth. Add the vanilla and stir once more.

4. Pour batter into prepared pan and spread evenly.

5. Place 6 nut halves across the length of the pan, in four rows across the width of the pan. Lightly press into batter.

6. Bake for about 30 minutes, until golden brown.

7. Let shortbread cool for about 15 minutes, then cut into squares.