Brown Sugar Pecan Shortbread Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.

Steps:

• Line a cookie sheet with parchment paper or silicon mat.
• In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
• Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
• Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
• Preheat oven to 325 degrees F (160 degrees C).
• By hand, roll dough into 1-inch balls.
• Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
• Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
• Remove from pan and let cool on a rack.

Steps:

• Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
• Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
• Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
• Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
• Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
• Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F. Arrange two racks evenly spaced in the oven.
• Place the butter and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and mix on medium speed just until the butter and sugar are combined so you don't whip a lot of air into it. With the mixer on low, add the vanilla and scrape down the bowl with a rubber spatula. In a separate bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter and sugar mixture and mix just until the dough comes together.
• Scoop out 1-ounce pieces of dough (about a tablespoon), roll each one into a ball, then roll it into a 2 1/2-inch-long log. Place the logs 2 inches apart on two sheet pans lined with parchment paper and bake for 15 to 17 minutes, until the cookies start to brown around the edges and spring back when lightly touched. Set aside to cool on the pans.
• For the coating, place the chocolate and the butter in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture vigorously and continue to microwave in 30-second increments until the chocolate is just melted.
• Drag half of the rounded top of each cookie through the chocolate and place it, chocolate side up, on a piece of parchment paper. While the chocolate is still warm, sprinkle on the pecans. Repeat with all the cookies. Set aside for at least 30 minutes for the chocolate to firm.

Steps:

• Grind pecans in processor until coarse meal forms. Melt 1/2 cup butter in small skillet over medium heat. Cook until dark amber, stirring often, about 6 minutes (do not burn). Pour through fine strainer into small bowl. Chill just until firm, about 1 hour.
• Preheat oven to 300°F. Whisk flour and salt to blend. Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy. Beat in vanilla, then nuts. Gradually beat in flour mixture on low speed just to blend.
• Transfer dough to sheet of parchment paper. Form dough into rectangle. Place second sheet of parchment paper over dough. Press or roll dough into 12x8- inch rectangle. Remove top sheet of parchment. Transfer dough on parchment to baking sheet. Using fork, pierce dough all over, spacing 1 inch apart.
• Bake shortbread until golden brown and firm to touch, about 55 minutes. Leaving shortbread on baking sheet, cut lengthwise into 8 strips. Cut each strip crosswise into quarters. Cool 10 minutes on sheet on rack. Transfer cookies to rack to cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.