Wednesday, September 1, 2010

Brown Sugar-Pecan Shortbread Cookies

It's been nearly a month since I made these cookies and I'm afraid blogging about them this morning was a bad idea. Kind of dangerous. I want to eat some right now and it's only 8:07 AM!

These taste great by themselves but I spread a thin layer of cream cheese frosting on them, making them even more indulgent. Now I'm going to spend the rest of the day craving them. I hope you're happy! ;)

Brown Sugar-Pecan Shortbread Cookies

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 salt
pinch of ground cloves (I left this out.)
2 sticks (8oz) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans

Sift together the flour, cornstarch, salt and cloves.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.
Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipperlock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9-x-10 1/2-inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale- they shouldn't take on much color. Transfer the cookies to a rack.
If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.

Frost with a cream cheese frosting if desired.

1 comment:

Jane said...

must try, these look wonderful!

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