Brown Sugar-Pecan Shortbread Cookies

The fiance’s dad was requesting a melt-in-your-mouth cookies (back in July…this post is way-late), so I decided to make shortbread.

I was very pleased with Dorie Greenspan’s Espresso-Chocolate Shortbread Cookies (which I made as VIA-Chocolate Shortbread Cookies), so I decided to use another recipe of hers this time. These cookies weren’t as good as the other ones and were a little on the hard-side, but they were OK.

The original recipe was written with volume measurements, but I decided to weigh everything so that I know the recipe by weight. 🙂

Brown Sugar-Pecan Shortbread Cookies (adapted from Dorie Greenspan’s Baking: From My Home To Yours)
210g All-Purpose Flour
35g Cornstarch
1/4 tsp Salt
Pinch of Ground Nutmeg (original recipe calls for Ground Cloves, but I didn’t have any)
226g Unsalted Butter (at room temperature)
150g Light Brown Sugar
70g Finely Chopped Pecans (I ground mine in the food processor)
1. Sift together flour, cornstarch, salt and nutmeg.
2. In a bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until very smooth, making sure not to over-beat.
3. Add dry ingredients and beat until flour is JUST incorporated.
4. Add pecans and mix by hand (to avoid over-beating).
5. Transfer dough into a gallon-size Ziploc bag.  Do not seal bag, and put the bag on a flat surface and roll the dough until it fills the bag to the zipper.  Make sure that the surface of both sides of the dough is even.  Seal the bag, pressing out as much air as possible and refrigerate for at least 2 hours.
6. Position the racks to divide the oven into thirds and preheat oven to 350F.
7. Remove dough from refrigerator.  Carefully remove dough as a sheet from the bag.  Using a ruler as a guide, cut the dough into 49 1.5-inch squares.  Transfer the squares to two parchment-lined baking sheets and prick each square twice with a fork.
8. Bake for 18-20 minutes, rotating the sheets from top to bottom, and front to back midway.


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