Shortbread… wafers?

by Shawnda on June 8, 2007

in Cookbooks

Pecan and Brown Sugar Shortbread Cookies

I love me some shortbread. Sandy, melt-in-your-mouth, buttery shortbread. I’ve been dying to make Dorie Greenspan’s Pecan and Brown Sugar Shortbread for a long time. I finally remembered light brown sugar on my last trip to the grocery store so we were in business!

I followed the directions exactly, refrigerating the dough for nearly 5 hours before baking. My shortbread spread quite a bit – they’re not supposed to spread at all. They didn’t look like the picture in Baking: From My Home to Yours, and didn’t have the texture or taste of shortbread that I was looking for but they still tasted really good, nonetheless – think crispy, pecan-sandy wafers. (After doing some online research, I found others had the spreading problem, too.)

The cookies are going to make fabulous ice cream sandwiches this weekend when we crank up the ice cream maker for some French Vanilla!

Pecan and Brown Sugar Shortbread
1 1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp salt
pinch ground cloves*
8 oz unsalted butter, room temperature
3/4 cup lite brown sugar, packed
1/2 cup pecans, finely ground
Confectioners sugar for dusting, optional

*I used nutmeg

Sift flour, cornstarch, salt & cloves. Using a stand mixer w. paddle, beat butter & brown sugar on medium speed for 3 minutes or until smooth, reduce speed to low and add dry ingredients just until they disappear, add pecans – (don’t overwork the dough).

Transfer dough inside a gallon sized ziploc & roll out to a 9 x 10 1/2″ rectangle and 1/4″ thickness. Turn and lift bag occasionally to avoid creases. When its the right size and thickness, seal bag (press out the air) and refrigerate dough at least 2 hours or up to 2 days.

Preheat oven 350 degrees. Line 2 baking sheets w/parchment or silpat. Place ziploc on cutting board and slit open. Turn dough onto board. With a sharp knife, (and ruler as a guide) cut dough into 1-1/2″ squares. Transfer to baking sheets and prick each cookie two times with fork, pushing tines through the cookies until they hit the sheet.

Bake 18-20 mins. rotating from top to bottom and front to back midway. They should be very pale and not take on much color. Transfer cookies to a rack to cool.

Optional: dust with confectioner’s sugar while still hot.

Cool to room temp. before serving.

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{ 11 comments… read them below or add one }

1 Carrie June 8, 2007 at 6:53 am

Those cookies look amazing! I love me a good shortbread cookie.

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2 Cheryl June 8, 2007 at 7:32 am

I too love me some shortbread. Just the most simple and delicious and buttery cookie. I could inhale all of them.

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3 Deborah June 8, 2007 at 8:47 am

I think that yours look fantastic! Great idea – serving them as ice cream sandwiches. Sounds delish!

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4 Cynthia June 8, 2007 at 9:37 am

Like the other commenters, I think your shortbread looks great! Ice cream sandwiches, oooooooooooo

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5 Susan from Food "Blogga" June 8, 2007 at 10:26 am

Is there anything of Dorie Greenspan’s that isn’t scrumptious? I am always inspired by her and by food bloggers’ beautiful creations of hers. I think your shortbreads look great just the way they are!

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6 Chris June 8, 2007 at 3:47 pm

me too! me too! ha ha ha

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7 Sylvia June 8, 2007 at 7:43 pm

This shortbread looks amazing.Great idea to serve with ice cream

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8 Renea June 8, 2007 at 8:16 pm

Wow! Those look amazing!! I love me some shortbread cookies too!!

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9 marye June 9, 2007 at 10:39 am

mmmmmm! I have a lemon ice cream recipe on my blog (I think it’s on my blog!) that would be incredible with those..
by the way I commented on your comment on my frito pie blog..
youve got some awesome stuff here!

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10 Patricia Scarpin June 11, 2007 at 6:32 am

Shawnda, I’ve been meaning to make these ever since I bought this book – now I want to make them even more, yours looks so delicious!

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11 Kristen June 11, 2007 at 8:02 am

Turning those into ice cream sandwiches is brilliant. I bet those would be magnificent!

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