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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scirea francesco
[email protected]These cookies are the perfect gift for friends and family. They're always a hit!
Emmanuel Onyewuchi
[email protected]I've never made shortbread cookies before, but these were so easy to make. I'm really happy with how they turned out.
Kathleen Gearlds
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Destiny Madison
[email protected]I'm not sure what I did wrong, but my cookies didn't turn out as good as I hoped. They were a bit too crumbly.
Order Stuff
[email protected]These cookies are a great way to use up leftover pecans. They're also a nice change from the usual chocolate chip cookie.
GGES
[email protected]I'm so glad I found this recipe! These cookies are everything I was looking for and more. They're soft, chewy, and full of flavor.
Evan Pineda
[email protected]These cookies are amazing! I love the combination of brown sugar and pecans. They're the perfect afternoon snack.
Efraimu Tende
[email protected]The cookies were a bit dry, but the flavor was good. I think I'll try adding some more butter next time.
Wi Are Frin's
[email protected]These cookies are a little too sweet for my taste, but they're still good. I might try reducing the amount of brown sugar next time.
Fatma Aidaby
[email protected]I'm not a big baker, but these cookies were so easy to make. I'm really happy with how they turned out.
Chloe Simpson
[email protected]These cookies are the perfect holiday treat! They're festive and delicious, and everyone loves them.
Raina Kinza
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They're so delicious, I'll definitely be making them again.
Rohan Raj
[email protected]These cookies are so good, I can't stop eating them! The brown sugar topping is perfectly caramelized and the pecans add a nice crunch.
Ayaz Tariq
[email protected]I've made these cookies several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfect.
Kamal auwal Adam
[email protected]These cookies were a hit with my family! They're so buttery and delicious, and the pecan shortbread base is the perfect complement to the brown sugar topping.