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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| cornstarch: 1/4 cup |
| pecans (chopped): 3 Tbl (toasted) |
| salt: 1/8 tsp |
| salted butter: 1/2 cup (softened) |
| dark brown sugar (packed): 1/2 cup |
| water: 1/4 cup (ice) |
| raw sugar: 2 Tbl |
Brown Sugar Pecan Shortbread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
18 min -
Servings
32 serving(s)
Tags
- Combine flour and next 3 ingredients (through salt), stirring well with a whisk.
- Place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 1 minute).
- Gradually add flour mixture, beating at low speed. (Mixture will appear crumbly.)
- Sprinkle ice water over flour mixture; beat at low speed just until combined.
- Shape the dough into 2 (6-inch-long) logs; wrap each log in plastic wrap.
- Chill 1 hour or until very firm.
- Preheat oven to 350°.
- Line baking sheets with parchment paper.
- Unwrap dough; cut each log into 16 slices using a serrated knife.
- Place dough circles 1 inch apart on prepared baking sheets.
- Sprinkle tops evenly with turbinado sugar, gently pressing into dough.
- Bake for 18 minutes or until lightly browned.
- Remove from baking sheets; cool on a wire rack.