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Pecan Shortbreads

Posted By Jennifer On June 6, 2007 @ 7:39 am In cookies | Comments Disabled

Read more about these cookies at Bake or Break.

Recipe from Sweet Stuff by Karen Barker.

  • 16 Tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon vanilla
  • 1 & 1/4 cup + 2 Tablespoons all-purpose flour
  • 2 Tablespoons cornstarch
  • 1/2 cup lightly toasted, finely ground pecans
Cream together the butter and sugar until smooth. Add salt and vanilla and combine.In a separate bowl, combine flour, cornstarch, and pecans. Add to the butter/sugar mixture in 3 additions.Divide the dough in half, and flatten each half into a disc. Chill for an hour, or until firm. Dough can be refrigerated up to 2 days. Dough may also be frozen for several months, then defrosted overnight in the refrigerator.Preheat oven to 350 degrees. Remove dough from refrigerator and let sit at room temperature for a few minutes. On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut out cookies and place on lined baking sheets. Bake for 15 to 20 minutes, reversing the sheet midway, until cookies are golden around the edges.

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