Brown Sugar Shortbread Wafers

This recipe is from Brooke Dojny and Melanie Barnard, authors of Let’s Eat In and Sunday Suppers, and for many years cocolumnists for Bon Appétit magazine.

This is a very rich dough, made in seconds in a food processor or by hand with a wooden spoon. You can bake it in a single round in a buttered tart pan or foil cake pan; it transports easily. Or, as I like to do, you can roll out the dough and cut it with cookie cutters. Because it’s so buttery, this dough is