Brown sugar-pecan shortbread

6 dozen

Ingredients

Quantity Ingredient
2 cups Unbleached flour
1 cup Pecan pieces
1 pinch Salt
1 cup Unsalted butter, room temp
½ cup Packed dark brown sugar

Directions

Grind the flour, pecans and salt in a food processor fitted with a steel blade to a fine powder. Set aside. Using an electric mixer or a wooden spoon, cream the butter and sugar. When the mixture is very smooth and creamy, mix in the pecan mixture. Gather the dough into a ball, wrap in plastic wrap and refrigerate at least 3 hours or overnight. Preheat oven to 300 degrees. Line cookie sheets with parchment paper. Roll out the dough ¼" thick on a lightly floured surface. Cut into shapes with 1" cookie cutters. Gather up the scraps, reroll and cut into as many cookies as possible. Place on the prepared cookie sheets and bake until lightly colored, 20 to 25 minutes. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins. Submitted By TERRI WOLTMON On 05-05-95

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