Brown Sugar-Pecan Shortbread

Name: Brown Sugar-Pecan Shortbread
Yield: 32 cookies (serving size: 1 cookie)
Ingredients: 1 ½ cups all-purpose flour (about 6 3/4 ounces); ¼ cup cornstarch; 3 tablespoons finely chopped pecans, toasted; ⅛ teaspoon salt; ½ cup butter, softened; ½ cup packed dark brown sugar; ¼ cup ice water; 2 tablespoons turbinado sugar

5 Ratings
5 Reviews

Dark brown sugar adds rich caramel notes to these cookies; turbinado sugar provides crunch.

By Marcia Whyte Smart

Recipe by Cooking Light June 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:

32 cookies (serving size: 1 cookie)

Nutrition Info

Ingredients

1 ½ cups all-purpose flour (about 6 3/4 ounces)
¼ cup cornstarch
3 tablespoons finely chopped pecans, toasted
⅛ teaspoon salt
½ cup butter, softened
½ cup packed dark brown sugar
¼ cup ice water
2 tablespoons turbinado sugar

Directions

Step 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.

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Step 2
Preheat oven to 350°.
Step 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.

Chef'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.

Nutrition Facts

Per Serving:

70 calories; calories from fat 44%; fat 3.4g; saturated fat 1.9g; mono fat 1g; poly fat 0.3g; protein 0.7g; carbohydrates 9.4g; fiber 0.2g; cholesterol 8mg; iron 0.4mg; sodium 31mg; calcium 5mg.

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Pete Mat

11/18/2020

How much salt? Says .13 tsp.

cori

12/28/2015

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.

cheryllynbower

04/25/2015

I did not like these cookies. They had no taste and were hard. My husband thought I left something out.will not make again.

MichelleH29

09/11/2011

These cookies are really nice! Hubby would give them 5 stars, I'd say 4.5--only because it's not the very best shortbread ever, but is well worth making again :)

CookinProgress

07/15/2010

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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