Brown Sugar Shortbread

Scottish in origin, shortbread gets its name from the fact that the dough is so "short" or rich in butter.

Ingredients

  • 1 cup pecan halves, chopped, toasted and divided
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar

Directions

  1. Preheat oven to 350°F. Coarsely chop pecans with Food Chopper. Heat (8-in.) Sauté Pan over medium-high heat until hot. Add pecans; toast 1-2 minutes, stirring frequently until nuts are golden brown. Remove pecans from pan; set aside.

  2. In Small Batter Bowl, combine flour, cornstarch and salt; mix well. In Classic Batter Bowl, beat butter and brown sugar until creamy. Add flour mixture and 1/2 cup of the toasted pecans; mix well. (Dough will be crumbly.)

  3. Turn dough out onto floured Cutting Board; knead gently just until dough holds together. Form dough into a ball, then flatten into a disk and place on Large Round Stone with Handles. Using floured Baker's Roller®, roll out dough to a 10-inch circle, about 3/8 inch thick, shaping with fingers if necessary. Sprinkle remaining pecans over dough, pressing nuts into dough.

  4. With Pizza Cutter, lightly score dough (cut about 1/8 inch deep) into 16 equal wedges. (This will make cutting baked shortbread easier.) Bake 35-40 minutes or until deep golden brown.

  5. Cool 10 minutes on Baking Stone. Using Pizza Cutter, cut shortbread into wedges; remove to Stackable Cooling Rack. Cool completely. Store in tightly covered container.

Yield:

  • 16 cookies
      servings

Nutrients per serving:

Calories 230, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 22 g, Protein 2 g, Sodium 190 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 3 fat (1 1/2 carb, 3 fat)

Cook's Tips:

Use only butter, never margarine or vegetable oil spread, for these rich, tender cookies.

Adding cornstarch along with the flour gives this shortbread a light, delicate texture.

Toasting the pecans makes them more flavorful and adds crunch. Try toasting nuts for other cookies, too. You'll notice a tasty difference.

Related Products

Related Recipes