Shortbread - Brown Sugar Pecan - can be Vegan

By mariannefeldman

from Room For Dessert, p 146
David Lebovitz

Pecan:1 cup whole = 4 oz;
substituted 4 oz almond meal for pecans - use a little less next time-less oily but also less flavorful

Ingredients

• 1 cup pecans, toasted = 4 oz -= 113 gm
• 1/2 pound butter, at room temp (= 2 sticks or 1 cup) (Smart Balance organic is vegan)
• 2/3 cup light brown sugar, firmly packed = 142 gm
• 1/2 teaspoon vanilla extract
• 2 cups flour = 8 1/2 oz = 240 gms
• 1/4 teaspoon salt
• Optional: 4 oz bittersweet chocolate, melted

Preparation

Step 1

Preheat oven to 350. Chop the nuts coarsely

Beat together the butter & sugar til no lumps or streaks, add vanilla

Mix flour & salt in separate bowl, add to butter & sugar mixture stirring til completely blended

Stir in the nuts

Turn dough out onto sheet of plastic wrap, form into 4 1/2 x 6 inch rectangle about 1 inch thick.
Wrap tightly & refrigerate til completely chilled

Position racks in upper part of oven

Line baking sheets with parchment paper

Cut rectangle of dough lengthwise into 2 equal pieces. Cut crosswise into 1/4 inch thick slices

Place 1" apart on baking sheets

Bake for 15 mins til deep golden brown

Optional: dip halfway into melted chocolate