Brown Butter and Pecan Shortbread

By cuznvin

Ingredients

• 1 1/2 cups butter
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 large egg white
• 1 1/2 cups small pieces pecans, toasted
• 3 cups flour
• powdered sugar

Preparation

Step 1

Preheat oven to 325 degrees fahrenheit.

Heat butter in small heavy saucepan over medium heat, stirring constantly about 6 to 8 minutes until butter is nut brown in color. Be careful not to burn the butter. Remove from pan immediately and pour into medium size mixing bowl. Chill for 1 hour or until butter is cool and begins to solidify.

Finely chop the toasted pecans.

Beat butter at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and egg white. Gradually add flour, beating at low speed just until blended. Stir in pecans.

Roll dough into well-rounded tablespoon size balls and place on ungreased baking sheet. Gently flatten dough balls with fingers to about ½ inch thickness.

Bake 15 minutes or until edges of cookies are firm. Place on wire rack to cool. While still slightly warm, dust cookies with powdered sugar. Cool completely and store in airtight container.

Makes about 6 dozen cookies.