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Brown Sugar-Pecan Shortbread

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 32 cookies (serving size: 1 cookie)
Dark brown sugar adds rich caramel notes to these cookies; turbinado sugar provides crunch.

Ingredients

  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 1/4 cup cornstarch
  • 3 tablespoons finely chopped pecans, toasted
  • 1/8 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup ice water
  • 2 tablespoons turbinado sugar

Nutrition Information

  • calories 70
  • caloriesfromfat 44 %
  • fat 3.4 g
  • satfat 1.9 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 0.7 g
  • carbohydrate 9.4 g
  • fiber 0.2 g
  • cholesterol 8 mg
  • iron 0.4 mg
  • sodium 31 mg
  • calcium 5 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute). Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.) Sprinkle ice water over flour mixture; beat at low speed just until combined. Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

  2. Preheat oven to 350°.

  3. Line baking sheets with parchment paper. Unwrap dough; cut each log into 16 slices using a serrated knife. Place dough circles 1 inch apart on prepared baking sheets. Sprinkle tops evenly with turbinado sugar, gently pressing into dough. Bake at 350° for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack.

Cook's Notes

If you don't want to bake all of the cookies at once, freeze one dough log for up to two months. Slice frozen dough, and bake; if the dough is too hard to slice, let it stand at room temperature for 10 to 15 minutes.