Brown Sugar-Pecan Shortbread

Brown Sugar-Pecan Shortbread

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  • Prep Time


  • Total Time


  • Servings



  • cups all-purpose flour (about 6¾ ounces)

  • ¼

    cup cornstarch

  • 3

    tablespoons finely chopped pecans, toasted

  • teaspoon salt

  • ½

    cup butter, softened

  • ½

    cup packed dark brown sugar

  • ¼

    cup ice water

  • 2

    tablespoons turbinado sugar


Lightly spoon flour into dry measuring cups; level with a knife. 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 at 350° for 18 minutes or until lightly browned. Remove from baking sheets; cool on a wire rack. Note: If you don't want to bake all of the cookies at once, freeze one dough log for up to two months. Slice frozen dough, and bake; if the dough is too hard to slice, let it stand at room temperature for 10 to 15 minutes. Calories: 70 Calories from fat: 44% Fat: 3.4g Saturated fat: 1.9g Monounsaturated fat: 1g Polyunsaturated fat: 0.3g Protein: 0.7g Carbohydrate: 9.4g Fiber: 0.2g Cholesterol: 8mg Iron: 0.4mg Sodium: 31mg Calcium: 5mg


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