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.

Sweet Melissa Sunday: Pistachio Linzer Thumbprints

sweetmelissasundays See!!…I told you I’d be baking for Sweet Melissa Sunday this week!! And I did!!!…:)

This week’s recipe was chosen Dawn of Growing Up (And Having Fun) After 40 and hosted by Tracey of Tracey’s Culinary Adventures. Thank you Dawn and Tracey for choosing and hosting this week’s recipe. The full recipe can be found on Tracey’s blog here.

This recipe can be done with either Pistachio or Hazelnuts, and I actually bought both. Right before starting, I asked Steven if he’d prefer pistachios or hazelnuts, and he said pistachios (although I would’ve preferred hazelnuts), so we used pistachios (this time).

I made two changes to the recipe…

1. Instead of using preserves/jam as the filling, I used chocolate chips. Everything is better with chocolate…:)
2. I didn’t use lemon zest (or any kind of zest) in our cookies. We just don’t like zest…:P

I refrigerated the dough for a little toooo long (4 hours) so it was a little too firm when I did the thumbprint part of the process. On some of the dough-balls, when I pressed my thumb into the ball of dough, a chunk of hard dough separated from the rest of the ball. The second and third batch was a lot easier as it started to soften.

I also didn’t have enough pistachios to roll all the dough-balls in. I think I had enough for about half of the dough. I’m thinking it’s because I didn’t chop the pistachios fine enough(?).

The balls of dough look a little like fishballs…:)

I think I would decrease (or omit) the amount of cinnamon next time. I’m not sure if I’m too fond of it. I think I like the traditional buttery thumbprints more, I still like the nuts…just not too sure about the cinnamon. After tasting both versions of with and without the exterior nuts, I think I like it without the nuts more…

All in all, this was a good recipe. I think I’ll make it again…probably with hazelnuts and without the cinnamon. 🙂

Be sure to check out the other bakers’ experience with this week’s recipe!!

Sweet Melissa Sundays: Pecan Shortbread Cookies


The recipe for this Sweet Melissa Sunday is Pecan Shortbread Cookies chosen by Lara of The Lab.

These cookies are really easy to make…all you need is a food processor. I first used my food processor to chop up the pecans, then I poured those out and set it aside. I then proceeded with the rest of the recipe. Also, the “rolling in powdered sugar” part really didn’t work for me, so I just dusted the powdered sugar on top…

I tend to make bigger cookies…so instead of 3 dozens…I made 18 cookies. Each cookie is about two tablespoons. After scooping the cookies out, I rolled them into balls.

After they came out of the oven…

These cookies have got to be the LEAST photogenic cookies ever. I even tried adding a filter to “soften” them…
…still didn’t work…

These cookies kind of remind me of these Snowballs I made Christmas 2008…
but these Snowballs tasted better…:/ These Pecan Shortbread Cookies were, in my opinion, a little on a hard side. The snowballs I made before had a melt-in-your-mouth quality to them…mmmMMM