Brown Sugar Shortbread

No chilling the dough or rolling it out. Pat it into the pan and bake. Preheat the oven to 325 degrees. Lightly grease a 13-by-9-inch baking pan. In a large bowl, beat the butter and both sugars with an electric mixer at medium-high speed until light and fluffy. Beat in the vanilla, then beat in the salt. On low speed, gradually beat in the flour just until incorporated. Turn the dough into the prepared baking pan and, with your fingertips and/or the back of a spoon, gently press it evenly over the bottom of the pan. Bake the shortbread for 50 to 55 minutes, or until it is golden brown (the edges will be slightly darker). Let cool on a wire rack for 5 to 10 minutes. With a sharp knife, cut the shortbread, still in the pan, into 36 rectangles. Let cool completely before removing from the pan. Makes 36 cookies. Per serving: 84 calories (percent of calories from fat, 55), 1 gram protein, 9 grams carbohydrates, less than 1 gram fiber, 5 grams fat, 14 milligrams cholesterol, 10 milligrams sodium.