Browned Butter Pecan Shortbread

Sprinkled with Flour: Brown Butter Pecan Shortbread

1 1/2 cups butter, cut into pieces

3/4 cup brown sugar, firmly packed

3/4 cup powdered sugar

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. Gradually incorporate the flour, beating at a low speed just until blended. Stir in the pecans. Shape the dough into 4 (8 inch) logs. 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, 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.

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