Browned Butter Pecan Shortbread

Browned Butter Pecan Shortbread
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Nutritional Info
  • Servings Per Recipe: 128
  • Amount Per Serving
  • Calories: 47.2
  • Total Fat: 3.2 g
  • Cholesterol: 5.8 mg
  • Sodium: 0.9 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.5 g

View full nutritional breakdown of Browned Butter Pecan Shortbread calories by ingredient
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Introduction

http://www.sprinklewithflour.com/2010/07/b
rown-butter-pecan-shortbread.html
http://www.sprinklewithflour.com/2010/07/b
rown-butter-pecan-shortbread.html

Number of Servings: 128

Ingredients

    http://www.sprinklewithflour.com/2010/07/brown-butter-pecan-shortbread.html

Directions

Browned Butter Pecan Shortbread

1 1/2 cups butter, cut into pieces
3/4 cup brown sugar, firmly packed
3/4 cup powdered sugar
1 tsp vanilla extract
3 cups all-purpose flour
1 1/2 cups finely chopped pecans, toasted

In a large skillet, cook the butter over medium heat, stirring constantly. After about 6 to 8 minutes, the butter will turn golden brown, and form tiny brown specks at the bottom of the pan. Promptly remove pan from heat, and pour butter into a shallow dish. Do not cover. Chill for 1 hour in the refrigerator, until the butter is cool and begins to solidify.

In an electric mixer, beat the butter at medium speed until creamy. Gradually add the sugars, mixing until smooth. Add the vanilla extract. Gradually incorporate the flour, beating at a low speed just until blended. Stir in the pecans. Shape the dough into 4 (8 inch) logs, or divide dough into 4 sections and press out flat to a 1/4 inch thick disc. Wrap tightly with plastic wrap and chill 2-4 hours or until firm Wrap tightly with plastic wrap and chill 4 hours or until firm.

Preheat your oven to 350F. Cut the logs into 1/4 inch thick slices, or if you did the disc just use a small round cookie cutter to cut out your cookies and place on a greased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned. Remove from oven and allow the cookies to cool on a wire rack. Enjoy!

Recipe note: Your dough will be fairly dry and a bit crumbly, just continue to work with it, pressing it together and the cookies will turn out fine. I prefer to use the flat disc method, then I can cut out my cookies with a cutter, and re-roll the scraps to cut out more cookies.

Serving Size: makes 128 cookies (if divided according to recipe)

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  • my family loved this! - 8/6/18

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