I am still in the process of catching up on the recipes I missed before I joined the group. I make desserts for our young adults group at church and I was already planning on bringing a chocolate snack, so I wanted to bring a non-chocolate dessert for those poor souls who don’t like chocolate =) I decided that these cookies would be the perfect chance to do just this, as well as catch up on the recipes I missed.
After reading the blogs from the ladies who have made them, I knew they needed to chill for a while, so I let mine sit in the refrigerator overnight. They spread a little bit, but I also made them a lot bigger than I should have =) I really liked the buttery flavor of this cookie. The brown sugar and pecans are a great combination and add so much to this cookie. They browned a bit more than I thought, but it didn’t take away from the taste. Everyone seemed to like them, so I was pleased!
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
Pinch of ground cloves
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup (packed) light brown sugar
1/2 cup finely ground pecans
Confectioners’ sugar, for dusting (optional)
Sift together the flour, cornstarch, salt and cloves.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and brown sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don’t work the dough much once the flour is incorporated. Add the pecans and give the mixer a couple of turns, just to get the nuts into the dough.
Using a rubber spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9×10-1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate dough for at least 2 hours, or for up to 2 days.
Position the racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two baking sheets wiht parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1-1/2 inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale – they shouldn’t take on much color. Transfer the cookies to a rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
Yield: 32 cookies
Source: Baking: From My Home to Yours by Dorie Greenspan