Browned Butter-Pecan Shortbread

I have had this recipe flagged for 4 years and I am finally trying it today!  Every year I like to add a new cookie that I have never made before to my plates that I give away as gifts.  Once in awhile, one of them becomes a yearly staple.  :)


Browned Butter-Pecan Shortbread - adapted from Southern Living (click here for original recipe)

1 1/2 cups chopped pecans
1 1/2 cups butter
3/4 cups packed brown sugar
3/4 cups powdered sugar
3 cups all-purpose flour

1.  Place butter in a small saucepan and cook over medium heat for 8-10 minutes or until butter begins to turn golden brown.  Stir constantly!!  It will get foamy, then bubbly, then start to turn golden as foam dissapates.  Remove from heat immediately when this happens, and pour butter into a small bowl. Put the bowl in the refrigerator for an hour or until it starts to solidify. 
2.  Place chopped pecans on a rimmed baking sheet and bake at 350 degrees for 7-8 minutes or until lightly toasted.
3.  Once butter is chilled enough to use, place in a mixing bowl and beat with an electric mixer until cream.  Add the brown sugar and powdered sugar gradually, and beat until smooth.  Add the flour a little at a time beating at low speed.  Mix in pecans.
4.  Split the dough into 4 equal pieces.  Form each piece into an 8 inch log and wrap in wax paper.  Chill the logs for at least 4 hours or until firm.
5.  Slice the logs into 1/4" thick rounds and place on lightly greased cookie sheet or sheet lined with parchment paper.
6.  Bake at 350 degrees for 10-12 minutes or until lightly browned.  Cool on wire racks.


These were very simple to make.  The most difficult part is slicing them before baking.  I recommend a small knife.  First I used a medium size knife, and was having problems with the dough crumbling because it is kind of dry.  Next, I went to a huge knife, and that was worse.  So I went to a tiny, sharp, thin bladed knife...it was perfect!  I only took out one log of dough at a time.  As I sliced it, I would rotate the log about an eighth of a turn to help the dough keep its rounded shape.  These spread just a tiny bit, so you can put several of them on a sheet at one time.

They are VERY tasty.  Melt in your mouth, buttery, and the toasted pecans are fab.  Will I add them to my list this year?  Not sure...have a couple others to try first.  Would I make them again?  Absolutely.  The fam loves them! 

I may try dipping them halfway in chocolate....I'll let you know if I try that!

:)