BROWN SUGAR-PECAN SHORTBREAD COOKIES
Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.
Provided by The New York Times
Categories cookies and bars, dessert
Time P2DT45m
Yield Makes 42 cookies
Number Of Ingredients 8
Steps:
- Sift together the flour, cornstarch, salt and clove.
- Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
- Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
- Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams
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Farman ali Shahzada
[email protected]I made these cookies for a party and they were a huge success. Everyone loved them! The brown sugar and pecans gave them a delicious flavor and the shortbread crust was perfect.
Fakoya Oluwaseyifunmi
[email protected]These cookies were delicious! The brown sugar and pecans gave them a great flavor and the shortbread crust was perfect. I will definitely be making these again.
Rooster Cable
[email protected]I've made these cookies several times and they're always a hit. They're so easy to make and everyone loves them. The brown sugar and pecans give them a delicious flavor and the shortbread crust is perfect.
Hamyoon Arman
[email protected]These cookies were really good. I liked the combination of brown sugar and pecans. The shortbread crust was also very good.
MD Fardin Islam
[email protected]I love these cookies! They're so easy to make and always turn out perfectly. The brown sugar and pecans give them a delicious flavor and the shortbread crust is buttery and flaky.
Hari Hari
[email protected]These cookies were amazing! The brown sugar and pecans gave them a delicious flavor and the shortbread crust was perfect. I will definitely be making these again.
Travaeh Powell
[email protected]I've made these cookies several times and they're always a hit. They're so delicious and easy to make. I love the way the brown sugar and pecans caramelize in the oven.
Itz_ Coco
[email protected]These cookies were easy to make and turned out great. I used a food processor to chop the pecans and it worked perfectly. The cookies were a little crumbly, but that's to be expected with shortbread.
Jessy Nancy
[email protected]I love the combination of brown sugar and pecans in these cookies. They're the perfect balance of sweet and nutty. The shortbread crust is also very good.
Hs Sakib'himel
[email protected]These cookies were a hit! They were so easy to make and turned out perfectly. The brown sugar and pecans gave them a delicious flavor and the shortbread crust was buttery and flaky. I will definitely be making these again.