Dark brown sugar adds rich caramel notes to these cookies; turbinado sugar provides crunch.
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
How to Make It
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.
Preheat oven to 350°.
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.
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.
I made two batches to give out to my staff for Christmas. I tried one and let my son try one, too. We both thought they were just ok. But maybe you have to be a shortbread cookie fan, because I've had three people stop me tell me how good they were and one asked for the recipe! If I make them again, I think I will roll them in balls then flatten on the cookie sheet; when they finished as made per the directions, I didn't like the flat edges, but that's a personal preference.
I made this recipe for Father's Day, and my dad polished them off so quickly that my mom didn't have a chance to snag one. Yes, they're shortbread, so they're going to be relatively bland (compared to other cookies). They sure were tasty, though!
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