These rich-tasting pecan shortbread cookies are not overly sweet and are a great addition to a holiday appetizer and dessert buffet. Because of the amount of butter in the cookies, they crumble easily, so be careful when placing them on the platter. If you have some cookies that crumble, just use them as a topping for ice cream.
1 1/2 cups butter
3/4 cup firmly packed brown sugar
3/4 cup powdered sugar
3 cups all-purpose flour
1 1/2 cups chopped toasted pecans
How to Make It
Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar and powdered sugar, beating until smooth. Gradually add flour to butter mixture, beating at low speed just until blended. Stir in pecans.
Shape dough into 4 (8-inch) logs. Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.
Cut logs into 1/4-inch-thick rounds; place on lightly greased baking sheets.
Bake at 350° for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.
Absolutely outstanding! I half the recipe since it was my first time making the cookies. My advice, go ahead and make all 10 1/2 dozen. These shortbread cookies are so delicious. The browned butter seems to bring out the pecan/brown sugar flavor. I made the cookies to give away, but I will have to make more as I have eaten half the batch.
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