Shortbread - Butter Pecan Brown Butter

By mariannefeldman

Best-Ever Browned Butter-Pecan Shortbread Domes
Recipe excerpt from Simply Sensational Cookies
Nancy Baggett
I love pecan shortbread cookies and think this may be my best version ever. Browning the pecans in brown butter not only toasts the nuts but also permeates the butter with their sweet, earthy flavor. A perfect pecan half, not only looks pretty, but adds crunch and one more big, satisfying bite of pecan. These are tender, rich, and super mellow. Just thinking about them makes me want to go bake!

Fairly Easy: Easy one-bowl, one-spoon mixing. Simple hand shaping-rolled into balls, then flattened.

Yield: Makes thirty-six 2 1/2-inch cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, cut into chunks
• 1 cup chopped pecans, plus 36 perfect halves for garnish
• 3/4 cup powdered sugar
• 1/4 cup packed light brown sugar
• 3 to 4 tablespoons light cream or half-and-half, plus more if needed
• 2 teaspoons vanilla extract
• Scant 1/2 teaspoon salt
• 2 cups unbleached all-purpose white flour

Preparation

Step 1

Baking Preliminaries: Position a rack in the upper third of the oven; preheat to 350°F. Grease several baking sheets or line with baking parchment.

In a medium heavy saucepan over medium heat, bring the butter to a boil; it will be foamy. Adjust the heat so it bubbles gently. Cook, stirring the bottom frequently, until the butter turns fragrant and golden, 3 to 4 minutes; watch carefully to avoid burning. Stir in the pecans; it's normal for the mixture to foam up. Let return to a gentle boil. Cook, watching carefully, for up to 2 minutes; if the pecans begin to darken, immediately remove the pan from the heat. Let cool till warm, about 15 minutes. (Or speed cooling by placing the pan in a bowl of ice water.)

Stir the powdered and brown sugars, 3 tablespoons cream, vanilla, and salt into the cooled butter-pecan mixture until smoothly incorporated.

Stir in the flour until fully incorporated. If the mixture is crumbly, work in more cream until it holds together nicely but is not wet.

Divide the dough into thirds. Divide each third into 12 equal balls, spacing about 2 1/2 inches apart on the baking sheets. Press a pecan half firmly into each ball; if the edges of the rounds crack, just push them back together again.

Bake (upper rack) one pan at a time for 13 to 17 minutes or until the cookies are just light golden all over and slighter darker at the edges.

Turn the pan from front to back about halfway through baking to ensure even browning. Transfer the pan to a cooling rack. Let the cookies firm up, 5 minutes; they are too tender to move while hot. Using a wide spatula, transfer them to wire racks. Let cool completely.

Storage: Store these, airtight, for up to 10 days. They can be frozen, airtight, for up to 2 months.