Monday, November 30, 2009

Brown Sugar-Pecan Shortbread

I love brown sugar. Put a dessert on a menu that even mentions brown sugar, and I will not be able to resist. When I saw this recipe for a shortbread cookies, I knew it would be incredible. What could possibly be better than a shortbread cookie graced with brown sugar?

David had suggested that you dip the shortbread cookies in melted chocolate, but I did not want to taint the flavor of the brown sugar. These were amazing and would taste great alongside a cup of cinnamon tea or a cappuccino!

Brown Sugar-Pecan Shortbread
Makes about 50 cookies
Adapted from Room for Dessert

1 cup pecans, toasted and coarsely chopped
1/2 pound butter, at room temperature
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt

Cream butter and sugar. Add vanilla. Whisk flour and salt in a separate bowl, then beat into butter mixture. Stir in nuts. Turn dough out onto a sheet of plastic wrap and form into a 4 1/2-by-6-inch rectangle about 1 inch thick. Wrap dough tightly and refrigerate. Preheat oven to 350. Line two baking sheets with parchment paper. Cut rectangle of dough lengthwise into two equal pieces. Cut dough crosswise into 1/4-inch thick slices. Place cookies on baking sheets. Bake for 15 minutes, rotating halfway through.

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