This is the recipe (based on one found here on Epicurious) that started it all. Mom made it first and emailed it to us, after which Shauna and I both made it within 24 hours.
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
2 cups all purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 tablespoon sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 325°F. Lightly butter or spray with non-stick spray a 9-inch-square pan. Using electric mixer, beat 1 cup butter in large bowl until light and fluffy. Add brown sugar and beat well. Using rubber spatula, mix in flour, salt and vanilla. Dough will be crumbly. Press dough into prepared pan. Combine 1 tablespoon sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over dough.
Bake until shortbread is brown, firm at edges and slightly soft in center, about 1 hour. The cinnamon will look very dark, but do not worry. Cool shortbread completely in pan on rack. Cut cookies like you would brownies. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)
The recipe originally calls for use of a circular springform pan, which made my mom's cookies turn out to be extremely thin and too delicate. Shauna had similar bad luck with making this recipe in a 9" x 12" pan, so the square pan is the winner and what we recommend.
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