Best Brown Sugar Pecan Shortbread Recipes

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BROWN-SUGAR AND PECAN SHORTBREAD COOKIES



Brown-Sugar and Pecan Shortbread Cookies image

Warm, spicy notes of clove and nutmeg mingle with a pecan crunch in these tender cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 30

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
Pinch of freshly grated nutmeg
Pinch of ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 cup finely ground pecans (from 2/3 cup pecans)

Steps:

  • In a large bowl, whisk together flour, cornstarch, salt, nutmeg, and cloves; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar together on medium speed until smooth, about 3 minutes. Add vanilla, and mix to combine. Add pecans. Reduce mixer speed to low and add flour mixture; mix until just combined.
  • Turn dough out onto work surface and form into two flat squares; wrap with plastic wrap and transfer to refrigerator. Refrigerate for at least 2 hours and up to 2 days.
  • Preheat oven to 350 degrees with racks set in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
  • Place a nonstick baking mat on work surface. Place one square chilled dough on baking mat; top with a sheet of plastic wrap. Roll out dough between baking mat and plastic wrap until it is 3/8-inch-thick. Transfer to freezer to chill until firm, about 30 minutes. Repeat process with remaining dough.
  • Using a 2 1/4-inch square cutter, cut out dough and transfer to prepared baking sheets. Carefully prick each cookie with a skewer, gently pushing through the dough until it reaches the baking sheet.
  • Transfer baking sheets to oven and bake, about 10 minutes. Halfway through baking, repeat pricking process and rotate baking sheets from top to bottom and front to back. Cookies should be very pale and not take on too much color. Transfer cookies to rack to cool.

BROWN SUGAR PECAN SHORTBREAD COOKIES



BROWN SUGAR PECAN SHORTBREAD COOKIES image

Categories     Cookies

Yield 42 cookies

Number Of Ingredients 7

1½ c. flour
¼ c. cornstarch
¼ t. salt
pinch ground clove
½ lb. (1 c.) butter room temp
¾ c. packed light brown sugar
½ c. finely ground pecans

Steps:

  • Sift dry ingredients. Beat butter in mixer until smooth about 3 min. Add dry ingredients and mix on low until incorporated. Add pecans and mix just until combined. Place dough on sheet of plastic, cover with another square of plastic and shape into a square. Chill 30 min. Roll between plastic to ¼" thick and 9 x 11 rectangle. Refrigerate at least 1½ hours or up to 2 days. Position 2 oven racks so they divide oven into thirds. Preheat to 350. Discard plastic sheets and trim rectangle and cut into 1½" squares. Place squares on baking sheets; with a fork pierce each cookie twice all the way through. Bake 18-20 min. Rotating at 9 min from back to front and top to bottom. Dust with Confectioners sugar if desired while still hot.

BROWN SUGAR-PECAN SHORTBREAD COOKIES



Brown Sugar-Pecan Shortbread Cookies image

Lovers of pecan sandies will adore these crisp, buttery treats that are a cinch to put together. The recipe is an adaptation of one developed by Dorie Greenspan for her book, "Baking: From My Home to Yours." Not fond of pecans? Try hazelnuts or almonds instead.

Provided by The New York Times

Categories     cookies and bars, dessert

Time P2DT45m

Yield Makes 42 cookies

Number Of Ingredients 8

1 1/2 cups flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground clove
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup finely ground pecans
Confectioners' sugar (optional)

Steps:

  • Sift together the flour, cornstarch, salt and clove.
  • Using a mixer fitted with a paddle, beat the butter and sugar on medium speed until smooth, about 3 minutes. Stop the mixer to scrape down the sides. Add the dry ingredients and mix on low speed just until incorporated. Add the pecans and mix just until combined.
  • Place the dough on a sheet of plastic wrap. Cover with another sheet of plastic and shape into a square. Refrigerate for 30 minutes. Roll the dough between the plastic to 1/4-inch thick, and into a 9 1/2 x 11-inch rectangle. Refrigerate for at least 1 1/2 hours, or up to 2 days.
  • Position two oven racks so they divide the oven into thirds. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Discard the plastic sheets from the dough. Trim the edges to form a 9 x 10.5/2-inch rectangle, then cut the dough into 1 1/2-inch squares. Place the squares on the baking sheets, then, with a fork, pierce each cookie twice all the way through. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back after 9 minutes. If desired, dust the cookies with confectioners' sugar while still hot. Transfer to a rack to cool.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 16 milligrams, Sugar 4 grams, TransFat 0 grams

BROWN SUGAR PECAN SHORTBREAD



Brown Sugar Pecan Shortbread image

Make and share this Brown Sugar Pecan Shortbread recipe from Food.com.

Provided by Vino Girl

Categories     Dessert

Time 38m

Yield 32 serving(s)

Number Of Ingredients 8

1 1/2 cups flour
1/4 cup cornstarch
3 tablespoons finely chopped pecans, toasted
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup ice water
2 tablespoons turbinado sugar

Steps:

  • 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 for 18 minutes or until lightly browned.
  • Remove from baking sheets; cool on a wire rack.

Nutrition Facts : Calories 72.8, Fat 3.9, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.6, Carbohydrate 8.9, Fiber 0.3, Sugar 3.4, Protein 0.8

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