These brown butter-pecan shortbread cookies are seriously addicting. Browning the butter and toasting the pecans results in a rich and buttery cookie, and a crisp sugary topping adds a bit of texture. If you don’t want to bake all the cookies at once (though why wouldn’t you?!), freeze one log up to two months, then slice the frozen dough and bake.
Brown Butter-Pecan Shortbread
Adapted from Cooking Light
1/2 cup butter
1 1/2 cups flour
1/4 cup cornstarch
1/4 cup pecans, finely chopped and toasted
1/8 tsp salt
1/2 cup brown sugar
1 tsp vanilla extract
1/4 cup ice water
2 Tbsp turbinado sugar
Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until almost firm, about 35 minutes.
Whisk together flour, cornstarch, pecans and salt in a medium bowl. Beat browned butter, brown sugar, and vanilla in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and gradually add flour mixture until dough is crumbly. Sprinkle ice water over dough; beat just until combined.
Divide dough into 2 equal pieces and shape each into a 6-inch log. Wrap in plastic and refrigerate until very firm, about 1 hour. Preheat oven to 350°F and line two baking sheets with parchment paper. Slice dough crosswise into 1/4-inch thick coins, and place on baking sheets. Sprinkle evenly with turbinado sugar, pressing gently into dough. Bake until firm, about 16 to 18 minutes, then transfer cookies to a wire rack to cool completely. Store in an airtight container for up to one week.
Yield – 34 cookies (serving size: 1 cookie)
Calories – 66
Carbs – 9 carbs